Can the Grana Padano and Parmigiano Reggiano production process guarantee a reduction in pathogenic microorganisms equivalent to the pasteurization process?
格拉纳帕达诺干酪和帕尔玛干酪的生产过程能否保证像巴氏杀菌法一样减少致病微生物?
期刊:Italian Journal of Food Safety
影响因子:1.7
doi:10.4081/ijfs.2025.14524
Bonilauri, Paolo; Rosamilia, Alfonso; Benedetti, Stefano; Daminelli, Paolo; Losio, Marina Nadia; Moreno, Ana; Ricchi, Matteo; Santini, Nicola; Varisco, Giorgio; Vianello, Silvia; Merialdi, Giuseppe