Response to the Specialist Cheesemakers Association on ‘Microbiological quality of raw drinking milk and unpasteurised dairy products: results from England 2013–2019’

Detalles Bibliográficos
Autores principales: McLauchlin, J., Aird, H., Forester, E., Jørgensen, F., Willis, C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Cambridge University Press 2021
Materias:
Letter to the Editor
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8161290/
https://www.ncbi.nlm.nih.gov/pubmed/33866999
http://dx.doi.org/10.1017/S0950268821000820

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8161290/
https://www.ncbi.nlm.nih.gov/pubmed/33866999
http://dx.doi.org/10.1017/S0950268821000820

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