African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Toxigenic Staphylococcus aureus in processing of coalho and mozzarella cheese

Lidiane Soares Pereira1
  • Lidiane Soares Pereira1
  • Pathology Department, Universidade Estadual do Maranhão - UEMA/São Luís, MA, Brazil
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Rosângela Zacarias Machado
  • Rosângela Zacarias Machado
  • Veterinary School, Universidade Estadual Paulista - UNESP/Jaboticabal, SP, Brazil.
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Joyce Bitencourt Athayde Lopes
  • Joyce Bitencourt Athayde Lopes
  • Pathology Department, Universidade Estadual do Maranhão - UEMA/São Luís, MA, Brazil
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Isabel Azevedo Carvalho
  • Isabel Azevedo Carvalho
  • Pathology Department, Universidade Estadual do Maranhão - UEMA/São Luís, MA, Brazil
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Francisca Neide Costa
  • Francisca Neide Costa
  • Pathology Department, Universidade Estadual do Maranhão - UEMA/São Luís, MA, Brazil
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  •  Received: 09 February 2017
  •  Accepted: 16 March 2017
  •  Published: 07 April 2017

How to cite this article

APA /
Pereira, L. S., Machado, R. Z., Lopes, J. B. A., Carvalho, I. A. & Costa, F. N. (2017). Toxigenic Staphylococcus aureus in processing of coalho and mozzarella cheese. African Journal of Microbiology Research, 11(13), 521-529.
Chicago /
Lidiane Soares Pereira, Rosângela Zacarias Machado, Joyce Bitencourt Athayde Lopes, Isabel Azevedo Carvalho and Francisca Neide Costa. "Toxigenic Staphylococcus aureus in processing of coalho and mozzarella cheese." African Journal of Microbiology Research 11, no. 13 (2017): 521-529.
MLA /
Lidiane Soares Pereira, et al. "Toxigenic Staphylococcus aureus in processing of coalho and mozzarella cheese." African Journal of Microbiology Research 11.13 (2017): 521-529.
DOI /
https://doi.org/10.5897/AJMR2017.8482
URL /
https://academicjournals.org/journal/AJMR/article-abstract/33F200263631

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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