Wei L, Rubenstein RJ, Hanlon KM, Wade H, Peterson CN, Klepac-Ceraj V. Cutting wedge: bacterial community diversity and structure associated with the cheese rind and curd of seven natural rind cheeses. finefocus [Internet]. 2017 Mar. 1 [cited 2024 Nov. 21];3(1):09-31. Available from: https://openjournals.bsu.edu/finefocus/article/view/615