Cite
HARVARD Citation
Possas, A. et al. (2022). Listeria monocytogenes survives better at lower storage temperatures in regular and low-salt soft and cured cheeses. Food microbiology. p. . [Online].
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Possas, A. et al. (2022). Listeria monocytogenes survives better at lower storage temperatures in regular and low-salt soft and cured cheeses. Food microbiology. p. . [Online].