Survival Rate of Escherichia Coli O157 in Artificially Contaminated Raw and Thermized Ewe Milk in Different Pecorino Cheese Production Processes
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY（2021）
Key words
Traditional cheese,Escherichia coli (STEC),Thermal inactivation,Cooking curd
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined