Quantification ofPenicillium nalgiovenseon Dry-Cured...

Food Analytical Methods 2015 / 7 Vol. 8; Iss. 6

Quantification ofPenicillium nalgiovenseon Dry-Cured Sausage ‘Salchichón’ Using a SYBR Green-Based Real-Time PCR

Cordero, Mirian, Córdoba, Juan J., Bernáldez, Victoria, Rodríguez, Mar, Rodríguez, Alicia
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Volume:
8
Language:
english
Journal:
Food Analytical Methods
DOI:
10.1007/s12161-014-0078-2
Date:
July, 2015
File:
PDF, 682 KB
english, 2015
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