Localization of Active Microorganisms in Cheese by Autoradiography
By using an autoradiographic technique, one can follow, during ripening of a cheese, the distribution, size, and metabolic activity of microcolonies. Fragments of cheese were labeled with [(3)H]leucine, fixed, and mounted in epoxy resin. After exposure and development, sections were examined by opti...
Gorde:
| Argitaratua izan da: | Appl Environ Microbiol |
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| Egile Nagusiak: | , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
American Society for Microbiology (ASM)
1979
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC291262/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16345480/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.38.6.1162-1165.1979 |
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