@misc{indiciaee40f450e5de3,
  title = {The sources and transmission routes of microbial populations throughout a meat processing facility},
  author = {Zwirzitz, B. and Wetzels, S. U. and Dixon, E. D. and Stessl, B. and Zaiser, A. and Rabanser, I. and Thalguter, S. and Pinior, B. and Roch, F.-F. and Strachan, C. R. and Zhangellini, J. and Dzieciol, M. and Wagner, M. and Mann, E.},
  year = {2019},
  doi = {10.1101/758730},
  url = {https://www.biorxiv.org/content/10.1101/758730v1},
  note = {Source identifier: 10.1101/758730}
}