Effect of production process and high-pressure processing on viability of Salmonella spp. in traditional Italian dry-cured coppa.
Ital J Food Saf
; 9(2): 8445, 2020 Aug 19.
Article
in En
| MEDLINE
| ID: mdl-32913722
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Type of study:
Guideline
Language:
En
Journal:
Ital J Food Saf
Year:
2020
Document type:
Article