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Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese

Author
COPPOLA, Raffaele1 ; SUCCI, Mariantonietta1 ; TREMONTE, Patrizio1 ; REALE, Anna1 ; SALZANO, Giovanni2 ; SORRENTINO, Elena1
[1] Dipartimento di Scienze e Tecnologie Agro-alimentari, Ambientali e Microbiologiche, Università degli Studi del Molise, Campobasso, Italy
[2] Dipartimento di Biologia e Difesa Agro-forestale, Università degli Studi della Basilicata, Potenza, Italy
Source

Le Lait (Print). 2005, Vol 85, Num 3, pp 193-204, 12 p ; ref : 45 ref

CODEN
LAITAG
ISSN
0023-7302
Scientific domain
Food science technology; Animal sciences, zootechny, veterinary medicine
Publisher
EDP Sciences, Les Ulis
Publication country
France
Document type
Article
Language
English
Author keyword
Lactobacillus rhamnosus bactérie lactique fromage probiotique sensibilité aux antibiotiques
Keyword (fr)
Antibiotique Bactérie lactique Fromage Probiotique Sensibilité résistance Souche Lactobacillus rhamnosus Produit laitier
Keyword (en)
Antibiotic Lactic acid bacteria Cheese Probiotic Sensitivity resistance Strain Dairy product
Keyword (es)
Antibiótico Bacteria láctica Queso Probioticó Sensibilidad resistencia Cepa Producto lácteo
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
16829409

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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