(1)
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.; Merialdi, G. Effect of Production Process and High-Pressure Processing on Viability of <em>Salmonella</em> Spp. In Traditional Italian Dry-Cured Coppa. Ital J Food Safety 2020, 9.