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].

Meat Sci

Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano Emilia, BO, Italy.

Published: September 2021

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http://dx.doi.org/10.1016/j.meatsci.2021.108529	DOI Listing

Publication Analysis

corrigendum "reduction

"reduction salmonella

salmonella spp

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populations italian

italian salami

salami production

production process

process high

high pressure

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