Funder
International Cooperation Program
CAPES/COFECUB
CAPES – Brazilian Federal Agency
Ministry of Education of Brazil
CNPq
Empresa de Assistência Técnica e Extensão Rural do Estado de Minas Gerais
Instituto Mineiro de Agropecuária
Subject
Microbiology,Food Science
Reference72 articles.
1. Biodiversity in traditional polish cheese oscypek determined by culture-dependent and-independent approaches;Alegría;Appl. Environ. Microbiol.,2012
2. Determination of cheese origin by using 16S rDNA fingerprinting of bacteria communities by PCR-DGGE: preliminary application to traditional Minas cheese;Arcuri;Food Control,2013
3. The fate of potentially pathogenic bacteria in Swiss hard and semihard cheeses made from raw milk;Bachmann;J. Dairy Sci.,1995
4. Facility-specific “house” microbiome drives microbial landscapes of artisan cheesemaking plants;Bokulich;Appl. Environ. Microbiol.,2013
5. Caracterização das bactérias lácticas, leveduras e das populações de Staphylococcus enterotoxigênicos durante a fabricação do queijo Minas curado produzido na Serra da Canastra e MG;Borelli,2006
Cited by
37 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