Cite
HARVARD Citation
Daghio, M. et al. (2022). Characterization of the microbial community in ripened Pecorino Toscano cheese affected by pink discoloration. Food microbiology. p. . [Online].
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Daghio, M. et al. (2022). Characterization of the microbial community in ripened Pecorino Toscano cheese affected by pink discoloration. Food microbiology. p. . [Online].