Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps.
- Published in:
- Italian Journal of Food Safety, 2015, v. 4, n. 3, p. 1
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- Article
Works by Sfameni, Chiara
Results: 2
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Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk.
- Published in:
- Italian Journal of Food Safety, 2014, v. 3, n. 4, p. 222, doi. 10.4081/ijfs.2014.4586
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- Publication type:
- Article