Quantitative risk assessment of listeriosis associated with fermented sausage and dry-cured pork shoulder consumption in Argentina
| Autor: | Brusa, V., Prieto, M., Campos, C.A., Epszteyn, S., Cuesta, A., Renaud, V., Schembri, G., Vanzini, M., Michanie, S., Leotta, G., Signorini, M. |
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| Zdroj: | In Food Control May 2021 123 |
| Databáze: | ScienceDirect |
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