Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Submitted: 7 July 2014
Accepted: 14 November 2014
Published: 17 March 2015
Accepted: 14 November 2014
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Supporting Agencies
this work was supported by the Italian Ministry of Health Research Project RC 06-2011 Prodotti lattiero caseari tradizionali Siciliani, tecniche di produzione e rischio microbiologico1.
Scatassa ML, Cardamone C, Miraglia V, Lazzara F, Fiorenza G, Macaluso G, Arcuri L, Settanni L, Mancuso I. Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production. Ital J Food Safety [Internet]. 2015 Mar. 17 [cited 2024 Mar. 28];4(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2015.4509
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