Can the Grana Padano and Parmigiano Reggiano production process guarantee a reduction in pathogenic microorganisms equivalent to the pasteurization process?. Italian Journal of Food Safety, [S. l.], v. 15, n. 1, 2025. DOI: 10.4081/ijfs.2025.14524. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/14524. Acesso em: 15 jun. 2026.