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	1.	Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages. [electronic resource] by Ravyts, Frédéric Barbuti, Silvana Frustoli, Maria Angela Parolari, Giovanni Saccani, Giovanna De Vuyst, Luc Leroy, Frédéric Producer: 20081113 In: Journal of food protection vol. 71 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Study on Potential [electronic resource] by Merialdi, Giuseppe Ramini, Mattia Parolari, Giovanni Barbuti, Silvana Frustoli, Maria Angela Taddei, Roberta Pongolini, Stefano Ardigò, Paolo Cozzolino, Paolo Publication details: Italian journal of food safety Apr 2016 In: Italian journal of food safety vol. 5 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	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. [electronic resource] by Bonilauri, Paolo Grisenti, Maria Silvia Daminelli, Paolo Merialdi, Giuseppe Ramini, Mattia Bardasi, Lia Taddei, Roberta Cosciani-Cunico, Elena Dalzini, Elena Frustoli, Maria Angela Giacometti, Federica Piva, Silvia Serraino, Andrea Producer: 20191203 In: Meat science vol. 157 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)