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Sánchez, R.; Tamayo, L. A.; Sanz, M. A.
Grupo Asis Biomedia, S.L., Zaragoza, Spain
Albéitar, 2016, No.197, pp 44

Introduction: Jug cheese is a kind of hard cheese which traditionally produce from raw milk of cow, sheep and sometimes goat in west part of Iran. Its rippening period passed through the clay jug inside the soil, so it contains some varieties of microorganisms that provide it with specific and...

Hassas, B.; Nateghi, L.; Lavasani, A. S.
Ferdowsi University of Mashhad, Mashhad, Iran
Iranian Food Science & Technology Research Journal, 2019, 15, 1, pp 181-198

A total of 71 strains of Gram positive, catalase positive cocci were isolated from 112 abscesses observed during inspection of slaughtered animals (sheep, cattle, pigs and goats). On the basis of lysostaphin sensitivity, all strains were identified as staphylococci. However, 4 of them did not...

Menes, I.; Garcia, M. L.; Moreno, B.; Gutierrez, L.; Polledo, J. J. F.
Zentralblatt für Bakteriologie Mikrobiologie und Hygiene, 1 Abt. Originale, B, 1984, 178, 5/6, pp 551-561

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