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Evaluation of molecular methods for the analysis of yeasts in foods and beverages

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Advances in Food Mycology

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 571))

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  1. Food Science and Technology, School of Chemical Engineering and Industrial, University of New South Wales, NSW 2052, Sydney, Australia

    Ai Lin Beh, Graham H. Fleet, C. Prakitchaiwattana & Gillian M. Heard

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  1. Ai Lin Beh
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  2. Graham H. Fleet
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  3. C. Prakitchaiwattana
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  1. Food Science Australia, 52, NSW 1670, North Ryde, Australia

    A. D. Hocking

  2. Food Science Australia, 52, NSW 1670, North Ryde, Australia

    J. I. Pitt

  3. Department of Applied Research and Services, Centraalbureau voor Schimmelcultures, Uppsalalaan 8, 3508, Utrecht, Netherlands

    Robert A. Samson

  4. Biocentrum-DTU, Technical University of Denmark, Building 221, DK-2800, Lyngby, Denmark

    U. Thrane

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Beh, A.L., Fleet, G.H., Prakitchaiwattana, C., Heard, G.M. (2006). Evaluation of molecular methods for the analysis of yeasts in foods and beverages. In: Hocking, A.D., Pitt, J.I., Samson, R.A., Thrane, U. (eds) Advances in Food Mycology. Advances in Experimental Medicine and Biology, vol 571. Springer, Boston, MA. https://doi.org/10.1007/0-387-28391-9_4

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