Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke. [electronic resource]
Producer: 20110119Description: 1796-801 p. digitalISSN:- 1097-0010
- Animals
- Bacteria
- Bacterial Typing Techniques -- methods
- Colony Count, Microbial
- Electrophoresis -- methods
- Enterococcaceae -- genetics
- Fermentation
- Fish Products -- microbiology
- Fishes
- Food Microbiology
- Lactobacillus -- genetics
- Polymerase Chain Reaction -- methods
- Polymorphism, Single-Stranded Conformational
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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