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pro vyhledávání: '"Gerardo Francesco Vaccaro"'
Autor:
Donatella Nava, Salvatore Capo, Vincenzo Caligiuri, Valerio Giaccone, Loredana Biondi, Gerardo Francesco Vaccaro, Achille Guarino, Federico Capuano
Publikováno v:
Italian Journal of Food Safety, Vol 5, Iss 3 (2016)
Campania’s buffalo mozzarella is a greatly appreciated cheese in Italy and worldwide. From a microbiological standpoint, it is a highly perishable food and potentially at risk of contamination by pathogens such as Listeria monocytogenes (L. monocyt
Externí odkaz:
https://doaj.org/article/30a5de7bb69b425b8b3556aea316b70b
