Identification and tracing ofEnterococcusspp. by RAPD-PCR in traditional fermented sausages and meat environment
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2008.03976.x/fullpdf
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5. Main microbial flora present as natural starters in Cebreiro raw cow’s-milk cheese (Northwest Spain);Centeno;Int J Food Microbiol,1996
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