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1
FMICB.2013.00036
FMICB.2013.00036
http://dx.doi.org/10.3389/FMICB.2013.00036
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.
P356
Q36644883-1C860F3C-A64B-4989-9710-46DB6046F592
P356
FMICB.2013.00036
http://dx.doi.org/10.3389/FMICB.2013.00036