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

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Title
Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)
Authors
Keywords
Bacterial diversity, Artisanal cheese, Next-generation sequencing
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 192, Issue -, Pages 86-94
Publisher
Elsevier BV
Online
2014-10-14
DOI
10.1016/j.ijfoodmicro.2014.09.031

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