A novel polymerase chain reaction (PCR) — denaturing gradient gel electrophoresis (DGGE) for the identification of Micrococcaceae strains involved in meat fermentations. Its application to naturally fermented Italian sausages
- 29 January 2001
- journal article
- Published by Elsevier in Meat Science
- Vol. 58 (1) , 59-64
- https://doi.org/10.1016/s0309-1740(00)00131-5
Abstract
No abstract availableKeywords
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