Study of Microbiological Safety in the Food Chain 

<br/><br/><br/>English[eng] 
<br/><br/><label>ISBN: </label>9783040000000 
<br/><br/><label>Subjects--Topical Terms: </label><br/>antimicrobial resistance||Lactobacillus johnsonii||Lactobacillus zeae||MALDI-TOF-MS||milk||PCR||mold||egg||Penicillium||colony morphology||Ehrlich reaction||creatine||restriction enzyme||PCR-ITS-RFLP||egg quality||Cladosporium||Fusarium||raw goat milk||enterococcal species||safety||virulence factor||bacteriocins||meat safety||biological hazards||Yersinia enterocolitica||Toxoplasma gondii||food chain information||emerging foodborne pathogens||Bacillus||probiotics||ewe||milk lump cheese||microbiome||microbial flora||dry aged beef||rancidity||index||meat products||dry-cured hams||sensory evaluation||surface moulds||Aspergillus||Croatian regions||biogenic amines||enterococci||lactobacilli||lactococci||ripened cheese||n/a