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Quantitative Detection of Corynebacterium casei in Cheese by Real-Time PCR

The flora on the surface of smear-ripened cheeses is composed of numerous species of bacteria and yeasts that contribute to the production of the desired organoleptic properties. Due to the absence of selective media, it is very difficult to quantify cheese surface bacteria, and, consequently, the e...

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Detaylı Bibliyografya
Asıl Yazarlar: Monnet, Christophe, Correia, Karine, Sarthou, Anne-Sophie, Irlinger, Françoise
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: American Society for Microbiology 2006
Konular:
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC1636138/
https://ncbi.nlm.nih.gov/pubmed/16950905
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01303-06
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