Characterisation of enterococci strains isolated from an artisanal Portuguese cheese
The main objective of this study was to characterise 8 enterococci strains, isolated from artisanal cheeses of good quality produced in the North of Portugal, including their potential pathogenicity, to determine technologically important characteristics and survival during drying, in order to evalu...
| Autor principal: | |
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| Outros Autores: | , , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2011
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| Texto completo: | http://hdl.handle.net/10400.14/5849 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/5849 |