Tracking microbial quality, safety and environmental contamination sources in artisanal goat cheesemaking factories

ANTONIO VALERO DIAZ2026-01-292026-01-29202310.1016/j.fm.2023.1043012-s2.0-85159128127https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/36397Food ScienceMicrobiologyFood ScienceMicrobiologyTracking microbial quality, safety and environmental contamination sources in artisanal goat cheesemaking factoriesresearch article