APA (7th ed.) Citation

Bonilauri, P., Rosamilia, A., Benedetti, S., Daminelli, P., Losio, M. N., Moreno, A., . . . Merialdi, G. (2026). Can the Grana Padano and Parmigiano Reggiano production process guarantee a reduction in pathogenic microorganisms equivalent to the pasteurization process? Italian Journal of Food Safety, 15(1), 1. https://doi.org/10.4081/ijfs.2025.14524

Chicago Style (17th ed.) Citation

Bonilauri, Paolo, et al. "Can the Grana Padano and Parmigiano Reggiano Production Process Guarantee a Reduction in Pathogenic Microorganisms Equivalent to the Pasteurization Process?" Italian Journal of Food Safety 15, no. 1 (2026): 1. https://doi.org/10.4081/ijfs.2025.14524.

MLA (9th ed.) Citation

Bonilauri, Paolo, et al. "Can the Grana Padano and Parmigiano Reggiano Production Process Guarantee a Reduction in Pathogenic Microorganisms Equivalent to the Pasteurization Process?" Italian Journal of Food Safety, vol. 15, no. 1, 2026, p. 1, https://doi.org/10.4081/ijfs.2025.14524.