Effect of production process and high-pressure processing on viability of Salmonella spp. in traditional Italian dry-cured coppa
Taddei° R, Giacometti F, Bardasi° L, Bonilauri° P, Ramini° M, Fontana° MC, Bassi° P, Castagnini° S, Ceredi° F, Pelliconi° MF, Serraino A, Tomasello F, Piva S, Mondo E, Merialdi° G
Ital J Food Safety . – Vol. 9 no 2 (2020) . – no 8445 (p 141-145). – 27 bib ref
https://doi.org/10.4081/ijfs.2020.8445
Nr. Estr. 8650