Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy
Submitted: 24 April 2013
Accepted: 14 October 2013
Published: 29 April 2014
Accepted: 14 October 2013
Abstract Views: 1328
PDF - FULL TEXT IN ENG: 646
HTML: 125
HTML: 125
Publisher's note
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.
Supporting Agencies
Unit of Food Inspection, Parma, Italy1.
Alpigiani I, Bacci C, Lanzoni E, Brindani F, Bonardi S. Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy. Ital J Food Safety [Internet]. 2014 Apr. 29 [cited 2024 Apr. 27];3(2). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2014.1609
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.