Prevalence of Bacillus spp. in different food products collected in Argentina

LWT

Volumn 39, Issue 2, 2006, Pages 105-110

  Iurlina, Miriam O ^a   Saiz, Amelia I ^a   Fuselli, Sandra R ^a,b   Fritz, Rosalia ^a  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Universidad Provincial del Sudoeste   (Argentina)

Author keywords

Bacillus spp.; Cheeses; Flours; Fresh anchovy; Honeys; Spices

Indexed keywords

BACTERIA; DAIRY PRODUCTS; MICROBIOLOGY; MONITORING;

BACILLUS SPP; CHEESE; FLOURS; FRESH ANCHOVY; HONEYS; SPICES;

FOOD PRODUCTS;

ANCHOA; BACILLI; BACILLUS (BACTERIUM); BACILLUS CEREUS; BACILLUS LICHENIFORMIS; BACILLUS MYCOIDES; BACILLUS PUMILUS; BACILLUS SUBTILIS; BREVIBACILLUS LATEROSPORUS; PAENIBACILLUS; PAENIBACILLUS LARVAE; SECALE CEREALE;

EID: 24644522807     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.01.006     Document Type: Article

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