Cite
HARVARD Citation
Sattin, E. et al. (n.d.). Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration. Food microbiology. pp. 8-15. [Online].
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Sattin, E. et al. (n.d.). Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration. Food microbiology. pp. 8-15. [Online].