| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8888158 | Food Control | 2018 | 34 Pages |
Abstract
Since these characteristics may contribute to the persistence of microorganisms in food processing environments and therefore to the contamination of food products, our results may help to focus on the control of the strains involved in the blue discolouration of dairy products.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Chiara Rossi, Annalisa Serio, Clemencia Chaves-López, Fabrizio Anniballi, Bruna Auricchio, Elisa Goffredo, Beniamino Terzo Cenci-Goga, Florigio Lista, Silvia Fillo, Antonello Paparella,