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-Reference-Cited by-同舟云学术

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

Published:2001-05 Issue:1 Volume:58 Page:59-64
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Cocolin Luca,Manzano Marisa,Aggio Daniele,Cantoni Carlo,Comi Giuseppe

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

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3. I Micrococchi degli insaccati crudi stagionati;Cantoni;Industrie Alimentari,1986

4. Distribution of isoprenoid quinone structural types in bacteria and their taxonomic implications;Collins;Microbiological Reviews,1981

5. Evaluation and characterization of Micrococcaceae strains in Italian fermented dry sausages;Comi;Fleischwirtshaft,1992

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