Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing-Reference-Cited by-同舟云学术

Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing

Published:2011-03 Issue:3 Volume:21 Page:142-148
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Masoud Wafa,Takamiya Monica,Vogensen Finn K.,Lillevang Søren,Al-Soud Waleed Abu,Sørensen Søren J.,Jakobsen Mogens

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference33 articles.

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