Behavior of Four Main Dairy Pathogenic Bacteria during Manufacturing and Ripening of Pecorino Siciliano Cheese
Background: Consumption of raw cheese may be associated with different diseases. This study aimed to evaluate behavior of four pathogenic bacteria during manufacture and ripening of Protected Designation of Origin (PDO) Pecorino Siciliano cheese. Methods: The experimental cheese groups were inoculat...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Sadoughi University of Medical Sciences
2020-03-01
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| Series: | Journal of Food Quality and Hazards Control |
| Subjects: | |
| Online Access: | http://jfqhc.ssu.ac.ir/article-1-611-en.html |
