Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification

por Desfossés-Foucault, Émilie, Dussault-Lepage, Véronique, Le Boucher, Clémentine, Savard, Patricia, LaPointe, Gisèle, Roy, Denis
Publicado 2012