Effect of production process and high-pressure processing on viability of Salmonella spp. in traditional Italian dry-cured coppa. Italian Journal of Food Safety, [S. l.], v. 9, n. 2, 2020. DOI: 10.4081/ijfs.2020.8445. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/8445. Acesso em: 1 may. 2026.