CCS181 was isolated from the rind of a washed-rind cheese and subjected to Illumina and Nanopore sequencing for de novo genome assembly. It is part of an isolate collection encompassing CCS156, CCS158

NIAID Data Ecosystem60

Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese

奶酪发酵微生物

微生物学

Abstract Söğle cheese is a type of traditional tulum (goat’s skin bag) cheese produced from goat’s milk or a mixture of goat’s and sheep’s milk in Küçük Söğle and Büyük Söğle villages, Antalya, Turkey

DataCite Commons2020-08-28 更新70

Supplementary Material for "X-ray computerised microtomography and confocal Raman microscopy as complementary techniques for the microstructural characterisation of Cheddar cheese"

奶酪发酵微生物

拉曼显微镜

Supplementary Material for "X-ray computerised microtomography and confocal Raman microscopy as complementary techniques for the microstructural characterisation of Cheddar cheese" published on Journa

Mendeley Data2024-03-27 更新60

Volume of fresh cheese exported worldwide from Italy 2007-2022

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