Pecorino Crotonese cheese: study of bacterial population and flavour compounds. [electronic resource]
Producer: 20100519Description: 363-74 p. digitalISSN:- 1095-9998
- Cheese -- microbiology
- Colony Count, Microbial
- DNA, Bacterial -- analysis
- Electrophoresis, Agar Gel
- Food Microbiology
- Gas Chromatography-Mass Spectrometry
- Gram-Positive Bacteria -- classification
- Lactobacillaceae -- classification
- Phylogeny
- Polymorphism, Restriction Fragment Length
- Population Dynamics
- RNA, Ribosomal, 16S -- analysis
- Species Specificity
- Taste
- Volatilization
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Publication Type: Journal Article
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