Prospects for the applicability of coagulase-negative cocci in fermented-meat products using omics approaches
David Van der Veken, Frédéric Leroy
Topics & Concepts
BiologyFermentationCoagulaseBiotechnologyFood scienceBacteriaStaphylococcusGeneticsStaphylococcus aureusMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesIdentification and Quantification in Food