Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses (Q35053690)

6 August 2017

title

Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses (English)

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6 August 2017

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6

Michael Schloter

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6 August 2017

Mirna Mrkonjić Fuka

1

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6 August 2017

Stefanie Wallisch

2

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6 August 2017

Marion Engel

3

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6 August 2017

Gerhard Welzl

4

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6 August 2017

Jasmina Havranek

5

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6 August 2017

language of work or name

English

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publication date

20 November 2013

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6 August 2017

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6 August 2017

volume

8

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6 August 2017

issue

11

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6 August 2017

page(s)

e80734

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Creative Commons Attribution 3.0 Unported

6 August 2017

copyright license

start time

20 November 2013

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April 2022 Public Data File from Crossref

copyright status

copyrighted

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PubMed

https://pubmed.ncbi.nlm.nih.gov/24278315

inferred from PubMed ID database lookup

12 December 2020

based on heuristic

Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/24278315

inferred from PubMed ID database lookup

12 December 2020

based on heuristic

Identifiers

DOI

10.1371/JOURNAL.PONE.0080734

1 reference

6 August 2017

0 references

1 reference

6 August 2017

1 reference