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Sources of the adventitious microflora of a smear-ripened cheese

(2006) JOURNAL OF APPLIED MICROBIOLOGY. 101(3). p.668-681
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Chicago
MOUNIER, J, S GOERGES, Roberto Gelsomino, Marc Vancanneyt, Katrien Vandemeulebroecke, Bart Hoste, NM BRENNAN, et al. 2006. “Sources of the Adventitious Microflora of a Smear-ripened Cheese.” Journal of Applied Microbiology 101 (3): 668–681.
APA
MOUNIER, J., GOERGES, S., Gelsomino, R., Vancanneyt, M., Vandemeulebroecke, K., Hoste, B., BRENNAN, N., et al. (2006). Sources of the adventitious microflora of a smear-ripened cheese. JOURNAL OF APPLIED MICROBIOLOGY, 101(3), 668–681.
Vancouver
1.
MOUNIER J, GOERGES S, Gelsomino R, Vancanneyt M, Vandemeulebroecke K, Hoste B, et al. Sources of the adventitious microflora of a smear-ripened cheese. JOURNAL OF APPLIED MICROBIOLOGY. BLACKWELL PUBLISHING; 2006;101(3):668–81.
MLA
MOUNIER, J, S GOERGES, Roberto Gelsomino, et al. “Sources of the Adventitious Microflora of a Smear-ripened Cheese.” JOURNAL OF APPLIED MICROBIOLOGY 101.3 (2006): 668–681. Print.
@article{361164,
  author       = {MOUNIER, J and GOERGES, S and Gelsomino, Roberto and Vancanneyt, Marc and Vandemeulebroecke, Katrien and Hoste, Bart and BRENNAN, NM and SCHERER, S and Swings, Jean and FITZGERALD, GF and COGAN, TM},
  issn         = {1364-5072},
  journal      = {JOURNAL OF APPLIED MICROBIOLOGY},
  language     = {eng},
  number       = {3},
  pages        = {668--681},
  publisher    = {BLACKWELL PUBLISHING},
  title        = {Sources of the adventitious microflora of a smear-ripened cheese},
  volume       = {101},
  year         = {2006},
}

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