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Current Advances in Cheese Microbiology
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340400/ https://www.ncbi.nlm.nih.gov/pubmed/37444315 http://dx.doi.org/10.3390/foods12132577 |
| _version_ | 1785072070461227008 |
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| author | Centeno, Juan A. Carballo, Javier |
| author_facet | Centeno, Juan A. Carballo, Javier |
| author_sort | Centeno, Juan A. |
| collection | PubMed |
| description | |
| format | Online Article Text |
| id | pubmed-10340400 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2023 |
| publisher | MDPI |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-103404002023-07-14 Current Advances in Cheese Microbiology Centeno, Juan A. Carballo, Javier Foods Editorial MDPI 2023-07-01 /pmc/articles/PMC10340400/ /pubmed/37444315 http://dx.doi.org/10.3390/foods12132577 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
| spellingShingle | Editorial Centeno, Juan A. Carballo, Javier Current Advances in Cheese Microbiology |
| title | Current Advances in Cheese Microbiology |
| title_full | Current Advances in Cheese Microbiology |
| title_fullStr | Current Advances in Cheese Microbiology |
| title_full_unstemmed | Current Advances in Cheese Microbiology |
| title_short | Current Advances in Cheese Microbiology |
| title_sort | current advances in cheese microbiology |
| topic | Editorial |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340400/ https://www.ncbi.nlm.nih.gov/pubmed/37444315 http://dx.doi.org/10.3390/foods12132577 |
| work_keys_str_mv | AT centenojuana currentadvancesincheesemicrobiology AT carballojavier currentadvancesincheesemicrobiology |