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Enterococcal diversity in the environment of an Irish Cheddar-type cheesemaking factory.

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Chicago
Gelsomino, Roberto, Marc Vancanneyt, S CONDON, Jean Swings, and TM COGAN. 2001. “Enterococcal Diversity in the Environment of an Irish Cheddar-type Cheesemaking Factory.” International Journal of Food Microbiology 71 (2-3): 177–188.
APA
Gelsomino, R., Vancanneyt, M., CONDON, S., Swings, J., & COGAN, T. (2001). Enterococcal diversity in the environment of an Irish Cheddar-type cheesemaking factory. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 71(2-3), 177–188.
Vancouver
1.
Gelsomino R, Vancanneyt M, CONDON S, Swings J, COGAN T. Enterococcal diversity in the environment of an Irish Cheddar-type cheesemaking factory. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2001;71(2-3):177–88.
MLA
Gelsomino, Roberto, Marc Vancanneyt, S CONDON, et al. “Enterococcal Diversity in the Environment of an Irish Cheddar-type Cheesemaking Factory.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 71.2-3 (2001): 177–188. Print.
@article{139004,
  author       = {Gelsomino, Roberto and Vancanneyt, Marc and CONDON, S and Swings, Jean and COGAN, TM},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  language     = {eng},
  number       = {2-3},
  pages        = {177--188},
  title        = {Enterococcal diversity in the environment of an Irish Cheddar-type cheesemaking factory.},
  volume       = {71},
  year         = {2001},
}

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