[1]
Serracca, L., Gallo, F., Prearo, M., Orlandi, M., Imberciadori, M., Terarolli, A. and Ercolini, C. 2010. HEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSIS. Italian Journal of Food Safety. 1, 7 (Mar. 2010), 83–84. DOI:https://doi.org/10.4081/ijfs.2010.1112.