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Food Microbiology|November 28, 2017
Survival of Escherichia coli O157:H7 during the manufacture and ripening of Cacioricotta goat cheeseF Ioanna, N C Quaglia, M M Storelli, et al.International Journal of Food Microbiology|December 25, 2004
Coagulase-positive Staphylococci and Staphylococcus aureus in food products marketed in ItalyG Normanno, A Firinu, S Virgilio, et al.Pageof 5