[1]
Lorusso, P., Pandiscia, A., Manfredi, A., Tantillo, G.M. and Terio, V. 2024. Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages. Italian Journal of Food Safety. 13, 2 (Apr. 2024). DOI:https://doi.org/10.4081/ijfs.2024.12286.