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The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process.

Authors
Type
Published Article
Journal
International Journal of Food Microbiology
0168-1605
Publisher
Elsevier
Publication Date
Volume
90
Issue
1
Pages
83–91
Identifiers
PMID: 14672833
Source
Medline

Abstract

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