Virulence factors among enterococci isolated from traditional fermented meat products produced in the North of Portugal

Food Control

Volumn 21, Issue 5, 2010, Pages 651-656

  Barbosa, J ^a   Gibbs, P A ^a   Teixeira, P ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Enterococci; Fermented meat products; Virulence factors

Indexed keywords

ENTEROCOCCUS; ENTEROCOCCUS CASSELIFLAVUS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; OVIS ARIES;

EID: 73849095805     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.10.002     Document Type: Article

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