Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron

  • Christophe Monnet, Alexandre Back, Françoise Irlinger
  • Applied and Environmental Microbiology, February 2012, ASM Journals
  • DOI: 10.1128/aem.00085-12

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http://dx.doi.org/10.1128/aem.00085-12