Open AccessReport of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the effectiveness of maturation for more than 60 days for goat's cheese and cheese from other species produced from raw milk from herds where tuberculosis is detected, in order to ensure their safe consumption
Author(s) -
AESAN Scientific Committee
Publication year - 2021
Publication title -
zenodo (cern european organization for nuclear research)
Language(s) - English
DOI - 10.5281/zenodo.6320557
Subject(s) - agency (philosophy) , food science , food safety , international agency , microbiology and biotechnology , business , engineering ethics , engineering , biology , sociology , social science , biochemistry , carcinogen