Art
J-GLOBAL ID:200902212379848302   Reference number: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
Author (5):
Material:
Volume: 96  Issue:Page: 481-490  Publication year: 2004 
JST Material Number: A0635A  ISSN: 1364-5072  CODEN: JAMIFK  Document type: Article
Article type: 原著論文  Country of issue: United Kingdom (GBR)  Language: ENGLISH (EN)
Thesaurus term:
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
,...
Semi thesaurus term:
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
,...
   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=04A0231878&from=J-GLOBAL&jstjournalNo=A0635A") }}
JST classification (2):
JST classification
Category name(code) classified by JST.
Cheese  ,  Microorganism ecology 
Terms in the title (5):
Terms in the title
Keywords automatically extracted from the title.

Return to Previous Page