Variability in Physicochemical Parameters and Its Impact on Microbiological Quality and Occurrence of Foodborne Pathogens in Artisanal Italian Organic Salami

ANTONIO VALERO DIAZ2026-01-292026-01-29202310.3390/foods122240862-s2.0-85178372348https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/37179Food ScienceHealth (social science)Health Professions (miscellaneous)MicrobiologyPlant ScienceVariability in Physicochemical Parameters and Its Impact on Microbiological Quality and Occurrence of Foodborne Pathogens in Artisanal Italian Organic Salamiresearch article