PCR-DGGE analysis of fungal community in manufacturing process of a traditional Iranian cheese

BACKGROUND AND OBJECTIVES: The microbial communities of traditional milk-based food are of great importance in its manufacturing process, especially when using raw milk with natural cultures. Liqvan (Lighvan or Levan) is a traditional Iranian buried cheese, which is made from raw ewe’s milk without...

תיאור מלא

שמור ב:
מידע ביבליוגרפי
הוצא לאור ב:Iran J Microbiol
Main Authors: Ramezani, Mohaddeseh, Hosseini, Seyed Masoud, Fazeli, Seyed Abolhassan Shahzadeh, Amozegar, Mohammad Ali, Fakhari, Javad
פורמט: Artigo
שפה:Inglês
יצא לאור: Tehran University of Medical Sciences 2018
נושאים:
Original Article
גישה מקוונת:https://ncbi.nlm.nih.gov/pmc/articles/PMC6087696/
https://ncbi.nlm.nih.gov/pubmed/30112156
תגים: הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!

פריטים דומים