NTM-NET courtesy: Isothermal inactivation of Mycobacterium avium subsp. paratuberculosis in curd simulating the stretching phase in pasta-filata cheese process https://t.co/2MHg1SeLWU
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Isothermal inactivation of Mycobacterium avium subsp. paratuberculosis in curd simulating the stretching phase in pasta-filata cheese process https://t.co/BAd3OaoWTQ https://t.co/I0KRX6I9qM
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RT @FrontMicrobiol: New Research: Isothermal inactivation of Mycobacterium avium subsp. paratuberculosis in curd simulating the stretching…
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New Research: Isothermal inactivation of Mycobacterium avium subsp. paratuberculosis in curd simulating the stretching phase in pasta-filata cheese process https://t.co/CRsDFnEEjb #microbiology