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Cited article:

Emulsifying salts and P2O5 content as promising strategies to control Bacillus cereus growth during storage of processed cheese

Andressa Fusieger, Nunziatina Russo, Luís Augusto Nero, Antonio Fernandes de Carvalho, Cinzia Randazzo and Cinzia Caggia
International Journal of Dairy Technology 77 (1) 198 (2024)

Bactericidal and bacteriostatic effects of sodium polyphosphate emulsifying salts on selected targets in processed cheese

Andressa Fusieger, Sidney Rodrigues de Jesus Silva, Raiane Rodrigues da Silva, Anderson Carlos Camargo, Jaqueline Aparecida Honorato, Camila Gonçalves Teixeira, Luana Virgínia Souza, Cinzia Caggia, Luís Augusto Nero and Antonio Fernandes de Carvalho
Food Control 147 109580 (2023)

The MicroBioDiverSar Project: Exploring the Microbial Biodiversity in Ex Situ Collections of Sardinia

Elisabetta Daga, Marilena Budroni, Chiara Multineddu, Sofia Cosentino, Maura Deplano, Paolo Romano and Roberta Comunian
Sustainability 13 (15) 8494 (2021)

Novel insights on pink discoloration in cheese: The case of Pecorino Toscano

Francesco Martelli, Elena Bancalari, Erasmo Neviani and Benedetta Bottari
International Dairy Journal 111 104829 (2020)