Quantifying nonthermal inactivation of Listeria monocytogenes in European fermented sausages using bacteriocinogenic lactic acid bacteria or their bacteriocins: A case study for risk assessment
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Quantifying nonthermal inactivation of Listeria monocytogenes in European fermented sausages using bacteriocinogenic lactic acid bacteria or their bacteriocins: A case study for risk assessment
Drosinos, EH; Mataragas, M; Veskovic-Moracanin, S; Gasparik-Reichardt, J; Hadziosmanovic, M; Alagic, D