Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Submitted: 8 July 2014
Accepted: 10 February 2015
Published: 17 June 2015
Accepted: 10 February 2015
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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.
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Merialdi G, Ramini M, Ravanetti E, Gherri G, Bonilauri P. Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment. Ital J Food Safety [Internet]. 2015 Jun. 17 [cited 2024 Mar. 29];4(2). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2015.4515
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