31 Maggio 2026

Can the Grana Padano and Parmigiano Reggiano production process guarantee a reduction in pathogenic microorganisms equivalent to the pasteurization process?

Ital J Food Safety . – Vol. 15 no 1 (2026) . – Article no 14524 (7 p). – 35 bib ref

ultimo accesso 20/02/2026 https://doi.org/10.4081/ijfs.2025.14524

Nr. Estr. 10349

 

Abstract…