MORMILE, A.; SCARANO, L.; ARIANO, A.; MURRU, N.; VOLLANO, L.; ANASTASIO, A. Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk. Italian Journal of Food Safety, [S. l.], v. 2, n. 3, p. e46, 2013. DOI: 10.4081/ijfs.2013.1691. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2013.e46. Acesso em: 26 apr. 2024.