Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Submitted: 11 November 2013
Accepted: 16 January 2014
Published: 27 February 2014
Accepted: 16 January 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.
Supporting Agencies
this work was partially supported by the Italian Ministry of Health within the research project Setting up of biocompetition and decontamination methods to improve technological processes and food safety1.
Dalzini E, Cosciani-Cunico E, Pavoni E, Bertasi B, Daminelli P, Finazzi G, Losio MN, Varisco G. Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product. Ital J Food Safety [Internet]. 2014 Feb. 27 [cited 2024 Mar. 29];3(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2014.2112
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