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Viable Coxiella burnetii in hard cheeses made with unpasteurized milk

Jesús F Barandika1, Raquel Alvarez-Alonso1, Isabel Jado2

  • 1NEIKER-Instituto Vasco de Investigación y Desarrollo Agrario, Derio, Bizkaia, Spain.

International Journal of Food Microbiology
|May 28, 2019
PubMed

Keywords:
Cell cultureCheeseCoxiella burnetiiPCRSheepViability

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