WEI, Lei; RUBENSTEIN, Rebecca J.; HANLON, Kathleen M.; WADE, Heidi; PETERSON, Celeste N.; KLEPAC-CERAJ, Vanja. Cutting wedge: bacterial community diversity and structure associated with the cheese rind and curd of seven natural rind cheeses. Fine Focus, [S. l.], v. 3, n. 1, p. 09–31, 2017. DOI: 10.33043/FF.3.1.09-31. Disponível em: https://openjournals.bsu.edu/finefocus/article/view/615. Acesso em: 21 nov. 2024.