The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process
- 1 January 2004
- journal article
- research article
- Published by Elsevier BV in International Journal of Food Microbiology
- Vol. 90 (1), 83-91
- https://doi.org/10.1016/s0168-1605(03)00296-4
Abstract
No abstract availableKeywords
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