Application of ARISA to assess the influence of salt content and cation type on microbiological diversity of Cheddar cheese
Article first published online: 2 MAY 2014
© 2014 The Society for Applied Microbiology
Letters in Applied Microbiology
Volume 59, Issue 2, pages 207–216, August 2014
How to Cite
Porcellato, D., Brighton, C., McMahon, D.J., Oberg, C.J., Lefevre, M., Broadbent, J.R. and Steele, J.L. (2014), Application of ARISA to assess the influence of salt content and cation type on microbiological diversity of Cheddar cheese. Letters in Applied Microbiology, 59: 207–216. doi: 10.1111/lam.12263
- Issue published online: 18 JUL 2014
- Article first published online: 2 MAY 2014
- Accepted manuscript online: 8 APR 2014 11:55AM EST
- Manuscript Accepted: 4 APR 2014
- Manuscript Revised: 21 MAR 2014
- Manuscript Received: 16 JAN 2014
- Dairy Management, Inc.
- Norwegian Research Council
- Norwegian Foundation for Research Levy on Agricultural Products
- Norwegian Agricultural Agreement Research Fund
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