Di Paolo M, De Stefano M, Polizzi G, Vuoso V, Santoro AML, Anastasio A, Marrone R. Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese. Ital J Food Safety [Internet]. 2023 Jul. 11 [cited 2024 Jul. 23];12(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/11290