Journal of Food Technology
Year: 2011 | Volume: 9 | Issue: 1 | Page No.: 1-8
DOI: 10.3923/jftech.2011.1.8  
Comparison of PCR-DGGE and PCR-SSCP Analysis for Microflora of Kaburazushi and Daikonzushi, Traditional Fermented Foods Made from Fish and Vegetables
Choa An, Hajime Takahashi, Bon Kimura and Takashi Kuda
 
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