Taddei, R., Giacometti, F., Bardasi, L., Bonilauri, P., Ramini, M., Fonatana, M.C., Bassi, P., Castagnini, S., Ceredi, F., Pelliconi, M.F., Serraino, A., Tomasello, F., Piva, S., Mondo, E. and Merialdi, G. 2020. Effect of production process and high-pressure processing on viability of <em>Salmonella</em> spp. in traditional Italian dry-cured coppa. Italian Journal of Food Safety. 9, 2 (Aug. 2020). DOI:https://doi.org/10.4081/ijfs.2020.8445.