Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production. Italian Journal of Food Safety, [S. l.], v. 4, n. 1, 2015. DOI: 10.4081/ijfs.2015.4509. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2015.4509. Acesso em: 30 may. 2026.