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Identification of the Bacterial Microflora in Dairy Products by Temporal Temperature Gradient Gel Electrophoresis
Numerous microorganisms, including bacteria, yeasts, and molds, are present in cheeses, forming a complex ecosystem. Among these organisms, bacteria are responsible for most of the physicochemical and aromatic transformations that are intrinsic to the cheesemaking process. Identification of the bact...
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| Hlavní autoři: | , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
American Society for Microbiology
2002
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC124045/ https://ncbi.nlm.nih.gov/pubmed/12147461 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.68.8.3691-3701.2002 |
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