Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)
- Author
- RIQUELME, Cristina1 ; CAMARA, Sandra1 ; ENES DAPKEVICIUS, Maria de Lurdes N1 ; VINUESA, Pablo2 ; GOMES DA SILVA, Célia Costa1 ; MALCATA, F. Xavier3 ; REGO, Oldemiro A1
[1] CITA-A, Centro de Investigação e Tecnologias Agrárias dos Açores, Universidade dos Açores, Angra do Heroísmo, Açores, Portugal
[2] Centro de Ciencias Genómicas, Universidad National Autónoma de México, Cuernavaca, Morelos, Mexico
[3] Department of Chemical Engineering University of Oporto, Oporto, Portugal - Source
International journal of food microbiology. 2015, Vol 192, pp 86-94, 9 p ; ref : 3/4 p
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology; Microbiology, infectious diseases
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Artisanal cheese Bacterial diversity Next-generation sequencing
- Keyword (en)
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28919909
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.ijfoodmicro.2014.09.031 
https://dx.doi.org/10.1016/j.ijfoodmicro.2014.09.031
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