@article{Kukułowicz_2014,
	author = {Kukułowicz, Anita},
	title = {The costs arising from the contamination of the food by staphylococcus aureus and production of aloe tissue as anti-staphylococcal addition to fermented dairy products},
	journal = {Scientific Journal of Gdynia Maritime University},
	number = {84,
	pages = {66-72}, 
	year = {2014},
	url = {http://zeszyty.am.gdynia.pl/artykul-254.html},
	abstract = {The development of new technologies allows the emergence of new food ingredients, which may have an impact on the nutritional value of the products and safety of consumers health. Thanks to its antibacterial properties, Aloe Vera can effectively improve the microbiological quality of fermented milk products.

},
	e-issn={2541-2486},
	publisher = {Gdynia Maritime University},
	keywords = {Staphylococcus aureus, food poisonings},