Registered designation of origin areas of fermented food products defined by microbial phenotypes and artificial neural networks

Applied and Environmental Microbiology

Volumn 65, Issue 10, 1999, Pages 4484-4489

  Lopes, M F S ^a,b   Pereira, C I ^a,b   Rodrigues, F M S ^a,b   Martins, M P ^c   Mimoso, M C ^c   Barros, T C ^a,b   Marques, J J Figueiredo ^a,b,c   Tenreiro, R P ^d   Almeida, J S ^b,e   Crespo, M T Barreto ^a,b  

^a INSTITUTO DE BIOLOGIA EXPERIMENTAL E TECNOLÓGICA   (Portugal)

^b INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

^c Estacao Agronomica Nacional   (Portugal)

^d UNIVERSITY OF LISBON   (Portugal)

^e UNIVERSIDADE NOVA DE LISBOA   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; ARTIFICIAL NEURAL NETWORK; BACTERIUM ISOLATE; CHEESE; ENTEROCOCCUS; FERMENTATION; FOOD PROCESSING; GEOGRAPHIC DISTRIBUTION; LACTOBACILLUS; MILK; NONHUMAN; PHENOTYPE;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; LACTOBACILLUS; OVIS; POSIBACTERIA;

EID: 0032830574     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.65.10.4484-4489.1999     Document Type: Article

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