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ArticleJ-GLOBAL ID:200902212379848302整理番号:04A0231878

Evaluation of bacterial communities belonging to natural whey starters for Grana Padano cheese by length heterogeneity-PCR

長さ不均一性PCRによるGrana Padanoチーズに対する天然ホエースタータに属する細菌群衆の評価

著者:LAZZI C(Inst. Sperimentale Lattiero Caseario, Lodi, ITA)、ROSSETTI L(Inst. Sperimentale Lattiero Caseario, Lodi, ITA)、ZAGO M(Inst. Sperimentale Lattiero Caseario, Lodi, ITA)・・・
資料名:Journal of Applied Microbiology 巻:96 号:3 ページ:481-490
発行年:2004年
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