Lorusso, P., A. Pandiscia, A. Manfredi, G. M. Tantillo, and V. Terio. “Evaluation of Hepatitis E Virus RNA Persistence in Experimentally Contaminated Cured Pork Liver Sausages”. Italian Journal of Food Safety, vol. 13, no. 2, Apr. 2024, doi:10.4081/ijfs.2024.12286.