Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Submitted: 11 March 2014
Accepted: 6 June 2014
Published: 11 June 2014
Accepted: 6 June 2014
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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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