Listeria monocytogenes survives better at lower storage temperatures in regular and low-salt soft and cured cheeses

ANTONIO VALERO DIAZ2026-01-292026-01-29202210.1016/j.fm.2022.1039792-s2.0-85122930460https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/34488Food ScienceMicrobiologyFood ScienceMicrobiologyListeria monocytogenes survives better at lower storage temperatures in regular and low-salt soft and cured cheesesresearch article