Cite
HARVARD Citation
Pecorelli, I. et al. (2018). Evaluation of the concentration factor of aflatoxin M1 in a semi-hard Pecorino cheese obtained from naturally contaminated milk. Food control. pp. 194-198. [Online].
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Pecorelli, I. et al. (2018). Evaluation of the concentration factor of aflatoxin M1 in a semi-hard Pecorino cheese obtained from naturally contaminated milk. Food control. pp. 194-198. [Online].