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    Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH

    Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH by Despoina Angeliki Stavropoulou, Hannelore De Maere, Alberto Berardo, Bente Janssens, Panagiota Filippou, Luc De Vuyst, Stefaan De Smet, Frédéric Leroy

    Published 2018-09-01
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