Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR-RFLP. [electronic resource]
Producer: 20120417Description: 157-66 p. digitalISSN:- 1095-9998
- Amplified Fragment Length Polymorphism Analysis
- Animals
- Cattle
- Fermentation
- Food Handling
- Lactic Acid -- metabolism
- Lactobacillaceae -- classification
- Meat Products -- microbiology
- Phylogeny
- Polymerase Chain Reaction -- methods
- Polymorphism, Restriction Fragment Length
- Sheep
- Staphylococcus -- classification
- Swine
- Switzerland
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Publication Type: Evaluation Study; Journal Article
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