Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages. Italian Journal of Food Safety, [S. l.], v. 13, n. 2, 2024. DOI: 10.4081/ijfs.2024.12286. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/12286. Acesso em: 17 aug. 2026.