文献
J-GLOBAL ID:201702283058910159
整理番号:17A0409378
PGI信頼性を決定するための伝統的Wielkopolskaフライ熟成カードチーズの真菌群集のPCR-DGGE法の適用【Powered by NICT】
Application of the PCR-DGGE technique to the fungal community of traditional Wielkopolska fried ripened curd cheese to determine its PGI authenticity
著者 (9件):
Rychlik Tomasz
(Poznan University of Life Sciences, Institute of Food Technology of Plant Origin, Department of Fermentation and Biosynthesis, ul. Wojska Polskiego 31, 60-624 Poznan, Poland)
,
Szwengiel Artur
(Poznan University of Life Sciences, Institute of Food Technology of Plant Origin, Department of Fermentation and Biosynthesis, ul. Wojska Polskiego 31, 60-624 Poznan, Poland)
,
Bednarek Marta
(Poznan University of Life Sciences, Institute of Food Technology of Plant Origin, Department of Fermentation and Biosynthesis, ul. Wojska Polskiego 31, 60-624 Poznan, Poland)
,
Arcuri Edna
(Embrapa Dairy Cattle, Rue Eugenio do Nascimento 610, Bairro Dom Bosco, 36038-330 Juiz de Flora, MG, Brazil)
,
Arcuri Edna
(Centre de Cooperation Internationale en Recherche Agronomique pour le Developpement, CIRAD, UMR Qualisud, TA95B/16, 34398 Montpellier Cedex 5, France)
,
Montet Didier
(Centre de Cooperation Internationale en Recherche Agronomique pour le Developpement, CIRAD, UMR Qualisud, TA95B/16, 34398 Montpellier Cedex 5, France)
,
Mayo Baltasar
(Instituto de Productos Lacteos de Asturias (IPLA-CSIC), Paseo Rio Linares s/n, 33300 Villaviciosa, Asturias, Spain)
,
Nowak Jacek
(Poznan University of Life Sciences, Institute of Food Technology of Plant Origin, Department of Fermentation and Biosynthesis, ul. Wojska Polskiego 31, 60-624 Poznan, Poland)
,
Czarnecki Zbigniew
(Poznan University of Life Sciences, Institute of Food Technology of Plant Origin, Department of Fermentation and Biosynthesis, ul. Wojska Polskiego 31, 60-624 Poznan, Poland)
資料名:
Food Control
(Food Control)
巻:
73
号:
PB
ページ:
1074-1081
発行年:
2017年
JST資料番号:
W0246A
ISSN:
0956-7135
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)