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Polyphasic Approach to Bacterial Dynamics during the Ripening of Spanish Farmhouse Cheese, Using Culture-Dependent and -Independent Methods

Author
MARTIN-PLATERO, Antonio M1 ; VALDIVIA, Eva1 ; MAQUEDA, Mercedes1 ; MARTIN-SANCHEZ, Inés1 ; MARTINEZ-BUENO, Manuel1
[1] Departamento de Microbiología, Facultad de Ciencias, Fuentenueva s/n, 18071 Granada, Spain
Source

Applied and environmental microbiology (Print). 2008, Vol 74, Num 18, pp 5662-5673, 12 p ; ref : 47 ref

CODEN
AEMIDF
ISSN
0099-2240
Scientific domain
Biotechnology; Ecology; Environment; Microbiology, infectious diseases
Publisher
American Society for Microbiology, Washington, DC
Publication country
United States
Document type
Article
Language
English
Keyword (fr)
Affinage fromage Bactérie Culture Dynamique Fromage Maturation Méthode
Keyword (en)
Cheese ripening Bacteria Culture Dynamics Cheese Ripening Method
Keyword (es)
Curación queso Bacteria Cultivo Dinámica Queso Maduración Método
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A05 Microbiology

Discipline
Microbiology
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
20676020

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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