Open AccessCutting wedge: bacterial community diversity and structure associated with the cheese rind and curd of seven natural rind cheeses
Author(s) -
Lei Wei,
Rebecca J. Rubenstein,
Kathleen Hanlon,
Heidi M. Wade,
Celeste N. Peterson,
Vanja KlepacCeraj
Publication year - 2017
Publication title -
fine focus
Language(s) - English
Resource type - Journals
eISSN - 2837-4282
pISSN - 2381-0637
DOI - 10.33043/ff.3.1.09-31
Subject(s) - biology , food science , microbial population biology , microbiome , community structure , bacteria , ecology , genetics , bioinformatics
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