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Cruz-Facundo I-M, Toribio-Jiménez J, Castro-Alarcón N, Leyva-Vázquez M-A, Rodríguez-Ruíz H-A, Pérez-Olais J-H, Adame-Gómez R, Rodríguez-Bataz E, Reyes-Roldán J, Muñoz-Barrios S, et al. Bacillus cereus in the Artisanal Cheese Production Chain in Southwestern Mexico. Microorganisms. 2023; 11(5):1290. https://doi.org/10.3390/microorganisms11051290

Cruz-Facundo, Itzel-Maralhi, Jeiry Toribio-Jiménez, Natividad Castro-Alarcón, Marco-Antonio Leyva-Vázquez, Hugo-Alberto Rodríguez-Ruíz, José-Humberto Pérez-Olais, Roberto Adame-Gómez, Elvia Rodríguez-Bataz, Joel Reyes-Roldán, Salvador Muñoz-Barrios, and et al. 2023. "Bacillus cereus in the Artisanal Cheese Production Chain in Southwestern Mexico" Microorganisms 11, no. 5: 1290. https://doi.org/10.3390/microorganisms11051290

Cruz-Facundo, I.-M., Toribio-Jiménez, J., Castro-Alarcón, N., Leyva-Vázquez, M.-A., Rodríguez-Ruíz, H.-A., Pérez-Olais, J.-H., Adame-Gómez, R., Rodríguez-Bataz, E., Reyes-Roldán, J., Muñoz-Barrios, S., & Ramírez-Peralta, A. (2023). Bacillus cereus in the Artisanal Cheese Production Chain in Southwestern Mexico. Microorganisms, 11(5), 1290. https://doi.org/10.3390/microorganisms11051290