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V. Puccio
V. Puccio
University of Palermo
Pathogenic bacteria
Ripening
Food science
Biology
Mesophile
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2
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Behavior of Four Main Dairy Pathogenic Bacteria during Manufacturing and Ripening of Pecorino Siciliano Cheese
2020
C. Cardamone
F. Cirlincione
Raimondo Gaglio
V. Puccio
F. Daidone
S. Sciortino
I. Mancuso
M. L. Scatassa
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