Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese

MLA

Elena Cosciani-Cunico, et al. “Behaviour of Escherichia Coli O157:H7 during the Manufacture and Ripening of an Italian Traditional Raw Goat Milk Cheese.” Italian Journal of Food Safety, vol. 3, no. 1, Feb. 2014. EBSCOhost, https://doi.org/10.4081/ijfs.2014.2243.

APA

Elena Cosciani-Cunico, Elena Dalzini, Stefano D’Amico, Chiara Sfameni, Barbara Bertasi, Marina Nadia Losio, Federica Giacometti, & Paolo Daminelli. (2014). Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese. Italian Journal of Food Safety, 3(1). https://doi.org/10.4081/ijfs.2014.2243

Chicago

Elena Cosciani-Cunico, Elena Dalzini, Stefano D’Amico, Chiara Sfameni, Barbara Bertasi, Marina Nadia Losio, Federica Giacometti, and Paolo Daminelli. 2014. “Behaviour of Escherichia Coli O157:H7 during the Manufacture and Ripening of an Italian Traditional Raw Goat Milk Cheese.” Italian Journal of Food Safety 3 (1). doi:10.4081/ijfs.2014.2243.