Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses under different conditions of temperature and relative humidity - Bertin Instruments

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Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses under different conditions of temperature and relative humidity

* Marie-Noëlle Leclercq-Perlat*, †, Corresponding author contact information, E-mail the corresponding author, * Daniel Picque*, †, * Sandra Teresita Martin del Campo Barba‡, * Christophe Monnet*, †
Sources: * * INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France * † AgroParisTech, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France * ‡ Departamento de Industrias Alimentarias y Biotecnología, Av. Epifmenio Gonzales n°500 Fracc. San Pablo 37, CP 76000 Quérétaro Qro, Tecnológico de Monterrey Campus Quérétaro, Mexico
Journal of Dairy ScienceAvailable online 12 April 2013In Press, Corrected Proof — Note to users

Sample name

Microorganisms

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