Comparative Analysis of the Microbiome Composition of Artisanal Cheeses Produced in the Mediterranean Area

AuthID
 P-017-7JQ
10
Author(s)
Indio, V
·
Gonzales-Barrón, U
·
Oliveri, C
·
Lucchi, A
·
Valero, A
·
Achemchem, F
·
Manfreda, G
·
Savini, F
·
Serraino, A
·
De Cesare, A
Tipo de Documento
Article
Year published
2024
Publicado
in ITALIAN JOURNAL OF FOOD SAFETY, ISSN: 2239-7132
Volume: 13, Número: 4
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Wos®
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Publication Identifiers
Wos: WOS:001386390800001
Source Identifiers
ISSN: 2239-7132
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