Assessment of Microbial Populations Dynamics in a Blue Cheese by Culturing and Denaturing Gradient Gel Electrophoresis

dc.contributor.author	Alegría González, Ángel
dc.contributor.author	González Iglesias, Renata
dc.contributor.author	Díaz Fernández, José Mario
dc.contributor.author	Mayo Pérez, Baltasar
dc.date.accessioned	2014-03-14T07:42:47Z
dc.date.available	2014-03-14T07:42:47Z
dc.date.issued	2011
dc.identifier.citation	Current Microbiology, 62(3), p. 888-893 (2011); doi:10.1007/s00284-010-9799-7
dc.identifier.issn	0343-8651
dc.identifier.uri	http://hdl.handle.net/10651/24010
dc.description.sponsorship	This research was supported by projects to B.M. from MICINN (AGL2007-61869-ALI), and to M.D. from FICYT (PC07-05).
dc.format.extent	p. 888-893
dc.language.iso	eng
dc.relation.ispartof	Current Microbiology
dc.rights	© Springer Science+Business Media
dc.source	WOS
dc.title	Assessment of Microbial Populations Dynamics in a Blue Cheese by Culturing and Denaturing Gradient Gel Electrophoresis
dc.type	journal article
dc.identifier.local	20140909
dc.identifier.doi	10.1007/s00284-010-9799-7
dc.relation.projectID	MICINN/AGL2007-61869-ALI
dc.relation.projectID	FICYT/PC07-05
dc.relation.publisherversion	http://dx.doi.org/10.1007/s00284-010-9799-7

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