| 标题 |
Emulsifying salts and P2O5 content as promising strategies to control Bacillus cereus growth during storage of processed cheese
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期刊:International journal of dairy technology. 作者:Fusieger A, Russo N, Nero LA, Carvalho AFd, Randazzo C, Caggia C 出版日期:2024-02-01 |
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(2025-6-4)