Behavior of Listeria Monocytogenes in the Presence or Not of Intentionally-Added Lactic Acid Bacteria During Ripening of Artisanal Minas Semi -Hard Cheese

AuthID
 P-00S-3AH
5
Author(s)
Campagnollo, FB
·
Schaffner, DW
·
Sant'Ana, AS
·
Tipo de Documento
Article
Year published
2020
Publicado
in FOOD MICROBIOLOGY, ISSN: 0740-0020
Volume: 91
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Scopus®
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Handle®
Google Scholar®
Publication Identifiers
Pubmed: 32539971
SCOPUS: 2-s2.0-85084370511
Wos: WOS:000540697600019
Source Identifiers
ISSN: 0740-0020
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