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The fate of recombinant DNA in thermally treated fermented sausages
- Straub, J.A., Hertel, C., Hammes, W.P.
- European food research & technology 1999 v.210 no.1 pp. 62-67
- sausages, fermented foods, fermentation, recombinant DNA, starter cultures, Lactobacillus, heat treatment, degradation, kinetics, food storage, polymerase chain reaction, detection, nucleotide sequences, temperature, Staphylococcus aureus, deoxyribonuclease I, duration, Lactobacillus curvatus