Presence of Bacillus cereus, Escherichia coli and Enterobacteriaceae in fresh and salted Ricotta cheese: official controls in Sardinia during the period 2009 – 2012.
Submitted: 4 January 2013
Accepted: 4 January 2013
Published: 31 October 2012
Accepted: 4 January 2013
Abstract Views: 2018
PDF: 2290
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
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Fadda A, Delogu A, Mura E, Noli AC, Porqueddu G, Rossi ML, Terrosu G. Presence of Bacillus cereus, Escherichia coli and Enterobacteriaceae in fresh and salted Ricotta cheese: official controls in Sardinia during the period 2009 – 2012. Ital J Food Safety [Internet]. 2012 Oct. 31 [cited 2024 Apr. 19];1(5):43-5. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2012.5.43
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