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  1. 1
    J. Brändle, K.J. Domig, W. Kneifel, Relevance and analysis of butyric acid producing clostridia in milk and cheese, Food Control, 2016, 67, 96

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  2. 2
    Maria Feligini, Eva Brambati, Simona Panelli, Michele Ghitti, Roberto Sacchi, Enrica Capelli, Cesare Bonacina, One-year investigation of Clostridium spp. occurrence in raw milk and curd of Grana Padano cheese by the automated ribosomal intergenic spacer analysis, Food Control, 2014, 42, 71

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