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Evaluation of Mycobacterium avium subsp. paratuberculosis survival during the manufacturing process of Italian raw milk hard cheeses (Parmigiano Reggiano and Grana Padano). [electronic resource] by
- 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
Producer: 20191021
In:
International journal of food microbiology vol. 305
Availability: No items available.
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