Neviani, E., Bottari, B., Lazzi, C., & Gatti, M. (2013). New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: The case of Grana Padano and Parmigiano Reggiano. Frontiers Media S.A.
Style de citation ChicagoNeviani, Erasmo, Benedetta Bottari, Camilla Lazzi, et Monica Gatti. New Developments in the Study of the Microbiota of Raw-milk, Long-ripened Cheeses By Molecular Methods: The Case of Grana Padano and Parmigiano Reggiano. Frontiers Media S.A, 2013.
Style de citation MLANeviani, Erasmo, Benedetta Bottari, Camilla Lazzi, et Monica Gatti. New Developments in the Study of the Microbiota of Raw-milk, Long-ripened Cheeses By Molecular Methods: The Case of Grana Padano and Parmigiano Reggiano. Frontiers Media S.A, 2013.