Article Versions Notes

Piqueras J, Chassard C, Callon C, Rifa E, Theil S, Lebecque A, Delbès C. Lactic Starter Dose Shapes S. aureus and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses. Microorganisms. 2021; 9(5):1081. https://doi.org/10.3390/microorganisms9051081

Piqueras, Justine, Christophe Chassard, Cécile Callon, Etienne Rifa, Sébastien Theil, Annick Lebecque, and Céline Delbès. 2021. "Lactic Starter Dose Shapes S. aureus and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses" Microorganisms 9, no. 5: 1081. https://doi.org/10.3390/microorganisms9051081

Piqueras, J., Chassard, C., Callon, C., Rifa, E., Theil, S., Lebecque, A., & Delbès, C. (2021). Lactic Starter Dose Shapes S. aureus and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses. Microorganisms, 9(5), 1081. https://doi.org/10.3390/microorganisms9051081