Ensuring safety in artisanal food microbiology

Nature Microbiology

Volumn 1, Issue 10, 2016, Pages

  Cocolin, Luca ^a   Gobbetti, Marco ^b   Neviani, Erasmo ^c   Daffonchio, Daniele ^d,e  

^a UNIVERSITY OF TURIN   (Italy)

^b UNIVERSITY OF BARI   (Italy)

^c UNIVERSITY OF PARMA   (Italy)

^d KING ABDULLAH UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Saudi Arabia)

^e UNIVERSITY OF MILAN   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYSIS; CHEESE; ENTEROCOCCUS; FOOD; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD SAFETY; HUMAN; MICROBIOLOGY; SAFETY;

CHEESE; ENTEROCOCCUS; FOOD; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD SAFETY; HUMANS; MICROBIOLOGY; SAFETY;

EID: 84988952413     PISSN: None     EISSN: 20585276     Source Type: Journal    
DOI: 10.1038/nmicrobiol.2016.171     Document Type: Letter

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