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Comparison of post-lethality thermal treatment conditions on the reduction of Listeria monocytogenes and sensory properties of vacuum packed ricotta salata cheese

Food MicrobiologyFood PreservationRicotta Salata CheeseFood EngineeringMicrobiologyFood ProcessingSensory PropertiesPublic HealthFoodborne HazardThermal ProcessingFood TechnologyFood SafetyListeria MonocytogenesHealth Sciences