Survival rate of Escherichia coli O157 in artificially contaminated raw and thermized ewe milk in different Pecorino cheese production processes
| Autor: | Centorotola, Gabriella, Sperandii, Anna Franca, Tucci, Patrizia, D'Alterio, Nicola, Ricci, Lucilla, Goffredo, Elisa, Mancini, Maria Emanuela, Iannetti, Luigi, Salini, Romolo, Migliorati, Giacomo, Pomilio, Francesco, Valiani, Andrea, Ortenzi, Roberta, Lanni, Luigi |
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| Zdroj: | In International Journal of Food Microbiology 2 June 2021 347 |
| Databáze: | ScienceDirect |
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