Journal of Food Technology

Year: 2011
Volume: 9
Issue: 1
Page No. 1 - 8

Comparison of PCR-DGGE and PCR-SSCP Analysis for Microflora of Kaburazushi and Daikonzushi, Traditional Fermented Foods Made from Fish and Vegetables

Authors : Choa An, Hajime Takahashi, Bon Kimura and Takashi Kuda

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