Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR–RFLP

Published 2011 View Full Article

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Title
Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR–RFLP
Authors
Keywords
-
Journal
FOOD MICROBIOLOGY
Volume 29, Issue 2, Pages 157-166
Publisher
Elsevier BV
Online
2011-09-26
DOI
10.1016/j.fm.2011.09.011

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