Type
ArticleKAUST Department
Biological and Environmental Sciences and Engineering (BESE) DivisionBioscience Program
Date
2016-09-27Online Publication Date
2016-09-27Print Publication Date
2016-10Permanent link to this record
http://hdl.handle.net/10754/622400
Metadata
Show full item recordCitation
Cocolin L, Gobbetti M, Neviani E, Daffonchio D (2016) Ensuring safety in artisanal food microbiology. Nature Microbiology 1: 16171. Available: http://dx.doi.org/10.1038/nmicrobiol.2016.171.Publisher
Springer NatureJournal
Nature MicrobiologyAdditional Links
http://www.nature.com/articles/nmicrobiol2016171ae974a485f413a2113503eed53cd6c53
10.1038/nmicrobiol.2016.171