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Release of DNA and RNA from lysing cells of Lactococcus lactis subsp. cremoris E8: DNA and RNA as quantitative markers for lysis of starter bacteria in relation to cheese ripening

1994

Estrup, S.

AGROVOC Keywords
adn analytical methods arn autolisis autolyse autolysis cheese dna enzimas enzyme enzymes fromage genetic markers lactic acid bacteria lactococcus lactis maduramiento queso ripening rna technique analytique
Bibliographic information
Publisher
KVL
Pagination
130 p.
Other Subjects
Tecnicas analiticas; Marqueur genetique; Bacterias acidolacticas; Technologie fromagere; Murissage; Cheesemaking; Bacterie lactique; Marcadores geneticos; Fabricacion del queso
Language
English
Note
Summary (En)
27 ill., 51 tables; 94 ref.
Type
Thesis; Bibliography; Summary; Non-Conventional
Corporate Author
Kongelige Veterinaer- og Landbohoejskole, Copenhagen (Denmark)
1994-08-15
AGRIS AP
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