TY  - GEN
AU  - An,Choa
AU  - Takahashi,Hajime
AU  - Kimura,Bon
AU  - Kuda,Takashi
TI  - Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke
SN  - 1097-0010
PY  - 2011///0119
KW  - Animals
KW  - Bacteria
KW  - Bacterial Typing Techniques
KW  - methods
KW  - Colony Count, Microbial
KW  - Electrophoresis
KW  - Enterococcaceae
KW  - genetics
KW  - Fermentation
KW  - Fish Products
KW  - microbiology
KW  - Fishes
KW  - Food Microbiology
KW  - Lactobacillus
KW  - Polymerase Chain Reaction
KW  - Polymorphism, Single-Stranded Conformational
N1  - Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1002/jsfa.4015
ER  -