31 Agosto 2021

Effect of production process and high-pressure processing on viability of Salmonella spp. in traditional Italian dry-cured coppa

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

 

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