Á lódáil...
Behaviour of Escherichia Coli O157:H7 During the Manufacture and Ripening of an Italian Traditional Raw Goat Milk Cheese
Formagelle di capra is a raw goat cheese produced from whole chilled goat milk; traditional technology involving unpasteurised milk and indigenous lactic starter cultures is employed for its production in Italy. The purpose of this study was to assess the behaviour of Escherichia coli O157:H7 during...
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| Foilsithe in: | Ital J Food Saf |
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| Main Authors: | , , , , , , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
PAGEPress Publications, Pavia, Italy
2014
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5076674/ https://ncbi.nlm.nih.gov/pubmed/27800324 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2014.2243 |
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