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...
Gardado en:
| Publicado en: | Appl Environ Microbiol |
|---|---|
| Principais autores: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1979
|
| Assuntos: | |
| Acceso en liña: | 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 |
| Tags: |
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|