The impact of environmental conditions and milk type on microbial communities of wooden vats and cheeses produced therein
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
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1. The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process;International Journal of Food Microbiology;2024-01
2. Population dynamics and bidirectional transfer of Listeria monocytogenes and Shiga toxin-producing Escherichia coli during cheese production in wooden vats;Food Microbiology;2024-01
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