Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Submitted: 20 July 2016
Accepted: 22 December 2016
Published: 24 January 2017
Accepted: 22 December 2016
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
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Novelli E, Dal Santo L, Balzan S, Cardazzo B, Spolaor D, Lombardi A, Carraro L, Fasolato L. Analysis of process factors of dry fermented salami to control Listeria monocytogenes. Ital J Food Safety [Internet]. 2017 Jan. 24 [cited 2024 Mar. 28];6(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/6184
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