Update on a model to describe Salmonella spp. population reduction in Italian salami during production and high- pressure processing
Bonilauri° P, Ramini° M, Bardasi° L, Tomasello F, Merialdi° G, Savini F, Giacometti F, Piva S, Serraino A
Meat Sci . – Vol. 177 (2021) . – Article no. 108506 (2 p); Corrigendum Article no. 108528 (1 p)
Ultimo accesso 02/07/2021 https://doi.org/10.1016/j.meatsci.2021.108506 https://doi.org/10.1016/j.meatsci.2021.108528
Nr. Estr. 8654