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Prevalence of Staphylococcus aureus and staphylococcal enterotoxins at different stages of production of raw milk cheeses - preliminary results Cover

Prevalence of Staphylococcus aureus and staphylococcal enterotoxins at different stages of production of raw milk cheeses - preliminary results

Journal of Veterinary Research
Volume 57 (2013): Issue 3 (September 2013)
By: Jolanta G. Rola,  Weronika Korpysa-Dzirba and  Jacek Osek  
Open Access
|Sep 2013

Authors

Jolanta G. Rola

jolarola@piwet.pulawy.pl

Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, Pulawy, Poland

Weronika Korpysa-Dzirba

Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, Pulawy, Poland

Jacek Osek

Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, Pulawy, Poland
DOI: https://doi.org/10.2478/bvip-2013-0059 | Journal eISSN: 2450-8608
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Language: English
Page range: 341 - 345
Published on: Sep 27, 2013
Published by: National Veterinary Research Institute in Pulawy
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
cheese,
raw milk,
cheese-making,
S. aureus,
staphylococcal enterotoxins
Related subjects:
Life sciences,
Molecular biology,
Microbiology and virology,
Life sciences, other,
Medicine,
Veterinary medicine

© 2013 Jolanta G. Rola, Weronika Korpysa-Dzirba, Jacek Osek, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons License.

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