000			01083nam a2200133Ia 4500
008			220620s9999||||xx |||||||||||||| ||und||
020			_a9783040000000
245		0	_aStudy of Microbiological Safety in the Food Chain
546			_aEnglish[eng]
650			_aantimicrobial 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
700			_aZdolec, Nevijo
856			_uhttps://mdpi.com/books/pdfview/book/5147
942			_cEB
999			_c29258 _d29258