Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR-RFLP
- Journal Article
Journal / seriesFood microbiology
Pages / Article No.
SubjectSpontaneously fermented meat; Staphylococci; Lactic acid bacteria; RFLP; Diversity
Organisational unit03626 - Lacroix, Christophe
NotesReceived 29 July 2011, Revised 15 September 2011, Accepted 19 September 2011, Published online 24 September 2011.
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