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Identification of Lactic Acid Bacteria From the Crust and Inner Part of Artisanally Produced Mihaliç Cheese Sold With Salty and Low Salty Label by Using… — Europe PMC PMID:41635736

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/41635736
DOI: 10.1002/fsn3.71489
License (as archived): solo-consultazione
Archived: 2026-11-06T09:23:44.795Z
SHA-256 of the archived text: 6e271358c76c5739cf0f3cfba3240e447793eb1a9886cad0ebb320c8c7696de9
Stable URL of this page: https://metraipolis.com/documento/dc_478ee8dc39da

How to cite

Identification of Lactic Acid Bacteria From the Crust and Inner Part of Artisanally Produced Mihaliç Cheese Sold With Salty and Low Salty Label by Using… — Europe PMC PMID:41635736 — Europe PMC (en), https://europepmc.org/article/MED/41635736 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_478ee8dc39da (Metraipolis archive dc_478ee8dc39da, sha256 6e271358c76c5739cf0f3cfba3240e447793eb1a9886cad0ebb320c8c7696de9)

BibTeX

@misc{dc478ee8dc39da,
  title = {Identification of Lactic Acid Bacteria From the Crust and Inner Part of Artisanally Produced Mihaliç Cheese Sold With Salty and Low Salty Label by Using… — Europe PMC PMID:41635736},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/41635736},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_478ee8dc39da; sha256 6e271358c76c5739cf0f3cfba3240e447793eb1a9886cad0ebb320c8c7696de9},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/41635736. Agents can read the archived copy with the MCP tool read_document.