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. Italian Journal of Food Safety, [S. l.], v. 9, n. 2, 2020. DOI: 10.4081/ijfs.2020.8445. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/8445. Acesso em: 25 apr. 2024.