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Artisanal Italian salami and soppresse: Identification of c..:
Roccato, Anna
;
Uyttendaele, Mieke
;
Barrucci, Federica
...
Food Microbiology. 61 (2017) - p. 5-13 , 2017
Link:
https://doi.org/10.1016/j.fm.2016.07.010
RT Journal T1
Artisanal Italian salami and soppresse: Identification of control strategies to manage microbiological hazards
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fm.2016.07.010&Exemplar=1&LAN=DE A1 Roccato, Anna A1 Uyttendaele, Mieke A1 Barrucci, Federica A1 Cibin, Veronica A1 Favretti, Michela A1 Cereser, Andrea A1 Cin, Marta Dal A1 Pezzuto, Alessandra A1 Piovesana, Alessia A1 Longo, Alessandra A1 Ramon, Elena A1 De Rui, Stefano A1 Ricci, Antonia PB Elsevier BV YR 2017 SN 0740-0020 JF Food Microbiology VO 61 SP 5 OP 13 LK http://dx.doi.org/https://doi.org/10.1016/j.fm.2016.07.010 DO https://doi.org/10.1016/j.fm.2016.07.010 SF ELIB - SuUB Bremen
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