1. Evaluation of the concentration factor of aflatoxin M1 in a semi-hard Pecorino cheese obtained from naturally contaminated milk. (March 2018) Authors: Pecorelli, I.; Branciari, R.; Ortenzi, R.; Ciriaci, M.; Checcarelli, S.; Roila, R.; Capotorti, A.; Spaccini, G.; Valiani, A. Journal: Food control Issue: Volume 85(2018) Page Start: 194 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗