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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
| Title: | Quantifying nonthermal inactivation of Listeria monocytogenes in European fermented sausages using bacteriocinogenic lactic acid bacteria or their bacteriocins: A case study for risk assessment | Authors: | Drosinos, Eleftherios H; Mataragas, Marios; Veskovic-Moracanin, Slavica M; Gasparik-Reichardt, Judith; Hadziosmanovic, Mirza; Alagic, Davor | Issue Date: | 2006 | Publication: | JOURNAL OF FOOD PROTECTION | ISSN: | 0362-028X Journal of Food Protection Search Idenfier |
Type: | Article | Collation: | vol. 69 br. 11 str. 2648-2663 | DOI: | 10.4315/0362-028X-69.11.2648 | WoS-ID: | 000242157300012 | Scopus-ID: | 2-s2.0-33751240508 | URI: | https://enauka.gov.rs/handle/123456789/797839 | Metadata source: | (Preuzeto iz Nasi u WoS) | M-category: | 21aM21a |
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