Author:
Riquelme Cristina,Câmara Sandra,Enes Dapkevicius Maria de Lurdes N.,Vinuesa Pablo,da Silva Célia Costa Gomes,Malcata F. Xavier,Rego Oldemiro A.
Funder
Regional Directorate for Science and Technology of the Regional Government of the Autonomous Region of the Azores
Foundation for Science and Technology
Regional Fund for Science and Technology and Pro-Emprego program of the Regional Government of the Azores
Subject
General Medicine,Microbiology,Food Science
Reference55 articles.
1. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurised milk or by heating the curd in hot whey;Albenzio;Int. J. Food Microbiol.,2001
2. High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese;Aldrete-Tapia;Food Microbiol.,2014
3. Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made form cow's milk;Alegría;Int. J. Food Microbiol.,2009
4. Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and -independent approaches;Alegría;Appl. Environ. Microbiol.,2012
5. A new method for non-parametric multivariate analysis of variance;Anderson;Aust. Ecol.,2001
Cited by
74 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献