Quantification of Penicillium nalgiovense on Dry-Cured Sausage ‘Salchichón’ Using a SYBR Green-Based Real-Time PCR
Crossref DOI link: https://doi.org/10.1007/s12161-014-0078-2
Published Online: 2015-01-10
Published Print: 2015-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Cordero, Mirian
Córdoba, Juan J.
Bernáldez, Victoria
Rodríguez, Mar
Rodríguez, Alicia
Text and Data Mining valid from 2015-01-10