Challenge Test and Microbiological Characterisation of Local Products
Vol. 3 No. 1 (2014)
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
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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.
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.
Received: 11 November 2013
Accepted: 16 January 2014
Accepted: 16 January 2014
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this work was partially supported by the Italian Ministry of Health within the research project Setting up of biocompetition and decontamination methods to improve technological processes and food safetyHow to Cite
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Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product. Ital J Food Safety [Internet]. 2014 Feb. 27 [cited 2025 Dec. 6];3(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2014.2112
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