Lai, G.; Melillo, R.; Pes, M.; Addis, M.; Fadda, A.; Pirisi, A.
Survival of Selected Pathogenic Bacteria during PDO Pecorino Romano Cheese Ripening. Dairy 2020, 1, 297-312.
https://doi.org/10.3390/dairy1030020
AMA Style
Lai G, Melillo R, Pes M, Addis M, Fadda A, Pirisi A.
Survival of Selected Pathogenic Bacteria during PDO Pecorino Romano Cheese Ripening. Dairy. 2020; 1(3):297-312.
https://doi.org/10.3390/dairy1030020
Chicago/Turabian Style
Lai, Giacomo, Rita Melillo, Massimo Pes, Margherita Addis, Antonio Fadda, and Antonio Pirisi.
2020. "Survival of Selected Pathogenic Bacteria during PDO Pecorino Romano Cheese Ripening" Dairy 1, no. 3: 297-312.
https://doi.org/10.3390/dairy1030020
APA Style
Lai, G., Melillo, R., Pes, M., Addis, M., Fadda, A., & Pirisi, A.
(2020). Survival of Selected Pathogenic Bacteria during PDO Pecorino Romano Cheese Ripening. Dairy, 1(3), 297-312.
https://doi.org/10.3390/dairy1030020