BB-rel+ner@ldeleger:BB-rel+ner-F-25064656-009
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Psychrobacter celer and Vibrio spp. populations were statistically more widely encountered in the pasteurized milk cheeses (P < 0.001 and P < 0.05, respectively; Figure 5a), whereas C. casei and Enterococcus faecalis were found more in the raw milk cheeses (P < 0.05; Figure 5a).
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