Evaluation of molecular methods for the analysis of yeasts in foods and beverages

被引：17
作者：
Beh, AL [1 ]
Fleet, GH [1 ]
Prakitchaiwattana, C [1 ]
Heard, GM [1 ]
机构：
[1] Univ New S Wales, Sch Chem Engn & Ind Chem, Sydney, NSW 2052, Australia
来源：
ADVANCES IN FOOD MYCOLOGY | 2006年 / 571卷
关键词：
D O I：
10.1007/0-387-28391-9_4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：69 / 106
页数：38
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