Evaluation of Mycobacterium avium subsp. paratuberculosis survival during the manufacturing process of Italian raw milk hard cheeses (Parmigiano Reggiano and Grana Padano)-Reference-Cited by-同舟云学术

Evaluation of Mycobacterium avium subsp. paratuberculosis survival during the manufacturing process of Italian raw milk hard cheeses (Parmigiano Reggiano and Grana Padano)

Published:2019-09 Issue: Volume:305 Page:108247
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Cammi G.,Ricchi M.,Galiero A.,Daminelli P.,Cosciani-Cunico E.,Dalzini E.,Losio M.N.,Savi R.,Cerutti G.,Garbarino C.,Leo S.,Arrigoni N.

Funder

Ministry of Health, Italy

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

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