Characterization of the bacterial biodiversity in Pico...

International Journal of Food Microbiology 2015 / 01 Vol. 192

Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)

Riquelme, Cristina, Câmara, Sandra, Enes Dapkevicius, Maria de Lurdes N., Vinuesa, Pablo, da Silva, Célia Costa Gomes, Malcata, F. Xavier, Rego, Oldemiro A.
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Volume:
192
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2014.09.031
Date:
January, 2015
File:
PDF, 688 KB
english, 2015
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