Polyphasic approach to bacterial dynamics during the ripening of Spanish farmhouse cheese, using culture-dependent and -independent methods.
about
Assessment of bacterial diversity in selected Philippine fermented food products through PCR-DGGE.Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese.Natural populations of lactic acid bacteria in douchi from Yunnan Province, China.The long-term survival of Propionibacterium freudenreichii in a context of nutrient shortage.LAB Bacteriocins Controlling the Food Isolated (Drug-Resistant) Staphylococci.Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations
P2860
Polyphasic approach to bacterial dynamics during the ripening of Spanish farmhouse cheese, using culture-dependent and -independent methods.
description
2008 nî lūn-bûn
@nan
2008 թուականի Յուլիսին հրատարակուած գիտական յօդուած
@hyw
2008 թվականի հուլիսին հրատարակված գիտական հոդված
@hy
2008年の論文
@ja
2008年論文
@yue
2008年論文
@zh-hant
2008年論文
@zh-hk
2008年論文
@zh-mo
2008年論文
@zh-tw
2008年论文
@wuu
name
Polyphasic approach to bacteri ...... dent and -independent methods.
@ast
Polyphasic approach to bacteri ...... dent and -independent methods.
@en
type
label
Polyphasic approach to bacteri ...... dent and -independent methods.
@ast
Polyphasic approach to bacteri ...... dent and -independent methods.
@en
prefLabel
Polyphasic approach to bacteri ...... dent and -independent methods.
@ast
Polyphasic approach to bacteri ...... dent and -independent methods.
@en
P2860
P50
P356
P1476
Polyphasic approach to bacteri ...... ndent and -independent methods
@en
P2093
Inés Martín-Sánchez
Mercedes Maqueda
P2860
P304
P356
10.1128/AEM.00418-08
P407
P577
2008-07-25T00:00:00Z