Can Mycobacterium avium subsp. paratuberculosis survive during pecorino cheesemaking process? An experimental evaluation through a microbiological challenge test
Di_Paolo A, Ortenzi R, Corneli S, Torricelli M, Petrucci L, Dalzini E, Ricchi M, Pezzotti G, Felici A, Sebastiani C, Biagetti M, Madeo L, Fratto A, Valiani A, Mazzone P
J Food Sci . – Vol. 91 no 3 (2026) . – Article no. e70907 (12 p). – 79 bib ref
ultimo accesso 16/04/2026 https://doi.org/10.1111/1750-3841.70907
Nr. Estr. 10387
