Florez, A.B. and Mayo, B. (2006) Microbial Diversity and Succession during the Manufacture and Ripening of Traditional, Spanish, Blue-Veined Cabrales Cheese, as Determined by PCR-DGGE. International Journal of Food Microbiology, 110, 165-171.
http://dx.doi.org/10.1007/978-1-4615-2648-3_4

has been cited by the following article: