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Behaviour of Escherichia coli O157 (VTEC), Salmonella Typhimurium and Listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami

✍ Scribed by Dalzini, Elena; Cosciani-Cunico, Elena; Bernini, Valentina; Bertasi, Barbara; Losio, Marina-Nadia; Daminelli, Paolo; Varisco, Giorgio

No coin nor oath required. For personal study only.

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