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Mozzarella cheese is a high consumption product, but very susceptible to the contamination of microorganisms. The commercialization of the product in disagreement with the current microbiological quality standards may reflect the occurrence of cases and outbreaks of foodborne diseases - DTA, which i...

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Bibliographic Details
Main Author: Teodora de Assis Reges, Juliana
Format: Article
Online Access: https://revistas.sena.edu.co/index.php/recia/article/view/767

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