The microbial flora of roquefort cheese. II - Staphylococci and micrococci
Lait, 49 481-482 (1969) 20-39
You can advise a colleague about this article by filling this form below.
Your colleague will receive an e-mail containing your message and a link to the selected article.
Here is the text to be sent:
[Your name] recommends the following article: