Bacterial diversity of artisanal cheese from the Amazonian region of Brazil during the dry and rainy seasons.

Autor: Martins MCF; Food Science Department, Universidade Federal de Viçosa, MG, Brazil., Freitas R; Food Science Department, Universidade Federal de Viçosa, MG, Brazil., Deuvaux JC; Food Science Department, Universidade Federal de Viçosa, MG, Brazil., Eller MR; Food Science Department, Universidade Federal de Viçosa, MG, Brazil., Nero LA; Veterinary Department, Universidade Federal de Viçosa, MG,  Brazil., Carvalho AF; Food Science Department, Universidade Federal de Viçosa, MG, Brazil. Electronic address: antoniofernandes@ufv.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2018 Jun; Vol. 108, pp. 295-300. Date of Electronic Publication: 2018 Mar 22.