✦ LIBER ✦
Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification
✍ Scribed by Desfossés-Foucault, Émilie; Dussault-Lepage, Véronique; Le Boucher, Clémentine; Savard, Patricia; LaPointe, Gisèle; Roy, Denis
- Book ID
- 120173484
- Publisher
- Frontiers
- Year
- 2012
- Tongue
- English
- Weight
- 577 KB
- Volume
- 3
- Category
- Article
- ISSN
- 1664-302X
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