文献
J-GLOBAL ID:201702246341354282
整理番号:17A0367824
異なる洗浄システムを用いた454-ピロシークエンシングとその予防による塗抹熟成チーズにおける赤褐色欠陥の微生物叢の調査【Powered by NICT】
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems
著者 (8件):
Guzzon Raffaele
(Technology Transfer Centre, Edmund Mach Foundation, Via E. Mach 1, 38121, San Michele all’Adige, Trento, Italy)
,
Carafa Ilaria
(Research and Innovation Centre, Edmund Mach Foundation, Via E. Mach 1, 38121, San Michele all’Adige, Trento, Italy)
,
Tuohy Kieran
(Research and Innovation Centre, Edmund Mach Foundation, Via E. Mach 1, 38121, San Michele all’Adige, Trento, Italy)
,
Cervantes Gonzalo
(Research and Innovation Centre, Edmund Mach Foundation, Via E. Mach 1, 38121, San Michele all’Adige, Trento, Italy)
,
Vernetti Luca
(Institut Agricole Regional, Strada la Rochere 1, 11100, Aosta, AO, Italy)
,
Barmaz Andrea
(Institut Agricole Regional, Strada la Rochere 1, 11100, Aosta, AO, Italy)
,
Larcher Roberto
(Technology Transfer Centre, Edmund Mach Foundation, Via E. Mach 1, 38121, San Michele all’Adige, Trento, Italy)
,
Franciosi Elena
(Research and Innovation Centre, Edmund Mach Foundation, Via E. Mach 1, 38121, San Michele all’Adige, Trento, Italy)
資料名:
Food Microbiology
(Food Microbiology)
巻:
62
ページ:
160-168
発行年:
2017年
JST資料番号:
A0012B
ISSN:
0740-0020
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)