Open AccessAdaptation of staphylococcus xylosus to pork meat batter during the fermentation step
Author(s) -
Aurore Vermassen,
Sabine Léroy,
Anne de La Foye,
Jean-Paul Chacornac,
Régine Talòn
Publication year - 2015
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - staphylococcus xylosus , adaptation (eye) , food science , fermentation , business , staphylococcus , staphylococcus aureus , biology , bacteria , neuroscience , genetics
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