| 000 | 01391 a2200409 4500 | ||
|---|---|---|---|
| 005 | 20250514021127.0 | ||
| 264 | 0 | _c20011228 | |
| 008 | 200112s 0 0 eng d | ||
| 022 | _a0168-1605 | ||
| 024 | 7 |
_a10.1016/s0168-1605(01)00539-6 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aCambon-Bonavita, M A | |
| 245 | 0 | 0 |
_aMicrobial diversity in smoked salmon examined by a culture-independent molecular approach--a preliminary study. _h[electronic resource] |
| 260 |
_bInternational journal of food microbiology _cOct 2001 |
||
| 300 |
_a179-87 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aBacteria _xclassification |
| 650 | 0 | 4 | _aCold Temperature |
| 650 | 0 | 4 | _aDNA Primers |
| 650 | 0 | 4 | _aFood Handling |
| 650 | 0 | 4 | _aFood Packaging |
| 650 | 0 | 4 | _aNucleic Acid Amplification Techniques |
| 650 | 0 | 4 | _aPhylogeny |
| 650 | 0 | 4 | _aPolymerase Chain Reaction |
| 650 | 0 | 4 | _aRNA, Ribosomal, 16S |
| 650 | 0 | 4 | _aRestriction Mapping |
| 650 | 0 | 4 |
_aSalmon _xmicrobiology |
| 650 | 0 | 4 | _aTime Factors |
| 650 | 0 | 4 | _aVacuum |
| 650 | 0 | 4 |
_aVibrio _xgenetics |
| 700 | 1 | _aLesongeur, F | |
| 700 | 1 | _aMenoux, S | |
| 700 | 1 | _aLebourg, A | |
| 700 | 1 | _aBarbier, G | |
| 773 | 0 |
_tInternational journal of food microbiology _gvol. 70 _gno. 1-2 _gp. 179-87 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/s0168-1605(01)00539-6 _zAvailable from publisher's website |
| 999 |
_c11671883 _d11671883 |
||