Corrigendum to "Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S" [Meat Science Volume 157, November 2019, 107869].

Autor:	Bonilauri, Paolo1 (AUTHOR), Grisenti, Maria Silvia2 (AUTHOR), Daminelli, Paolo1 (AUTHOR), Merialdi, Giuseppe1 (AUTHOR), Ramini, Mattia1 (AUTHOR), Bardasi, Lia1 (AUTHOR), Taddei, Roberta1 (AUTHOR), Cosciani-Cunico, Elena1 (AUTHOR), Dalzini, Elena2 (AUTHOR), Frustoli, Maria Angela3 (AUTHOR), Giacometti, Federica1,4 (AUTHOR) federica.giacometti3@unibo.it, Piva, Silvia4 (AUTHOR), Serraino, Andrea4 (AUTHOR)
Zdroj:	Meat Science. Sep2021, Vol. 179, pN.PAG-N.PAG. 1p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect