Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami. Italian Journal of Food Safety, [S. l.], v. 3, n. 2, 2014. DOI: 10.4081/ijfs.2014.3226. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2014.3226. Acesso em: 26 may. 2026.