From cheese-making to consumption: Exploring the microbial safety of cheeses through predictive microbiology models

ANTONIO VALERO DIAZ2026-01-292026-01-29202110.3390/foods100203552-s2.0-85103046346https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/33137Food ScienceHealth (social science)Health Professions (miscellaneous)MicrobiologyPlant ScienceFrom cheese-making to consumption: Exploring the microbial safety of cheeses through predictive microbiology modelsreview article