Application of the PCR-DGGE technique to the fungal community of traditional Wielkopolska fried ripened curd cheese to determine its PGI authenticity
Rychlik, Tomasz, Szwengiel, Artur, Bednarek, Marta, Arcuri, Edna, Montet, Didier, Mayo, Baltasar, Nowak, Jacek, Czarnecki, ZbigniewLangue:
english
Journal:
Food Control
DOI:
10.1016/j.foodcont.2016.10.024
Date:
October, 2016
Fichier:
PDF, 1.93 MB
english, 2016
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