Thermal inactivation kinetics of Shiga toxin-producing Escherichia coli in buffalo Mozzarella curd

ANTONIO VALERO DIAZ2026-01-292026-01-29201410.3168/jds.2013-71502-s2.0-84892675889https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/25096Animal Science and ZoologyFood ScienceGeneticsAnimal Science and ZoologyFood ScienceGeneticsThermal inactivation kinetics of Shiga toxin-producing Escherichia coli in buffalo Mozzarella curdresearch article