Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life.
Martina MarrellaGaia BertaniAnnalisa RicciRossana VolpeSebastien RoustelFederico FerrianiElia NipotiErasmo NevianiCamilla LazziValentina BerniniPublished in: Foods (Basel, Switzerland) (2022)
(5026) was only partially affected after a few days of refrigerated storage.