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Biopreservation as a potential hurdle for Bacillus cereus growth in fresh cheese

Erica Tirloni1, Cristian Bernardi1, Emilia Ghelardi2

  • 1Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, IT-20133, Milan, Italy.

Journal of Dairy Science
|November 1, 2019
PubMed

Keywords:
Bacillus cereuscompetitionfresh cheeselactic acid bacteriaorganic acids

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