Funder
U.S. Department of Agriculture
Reference35 articles.
1. Good manufacturing practices for fermented dry & semi-dry sausage products;American Meat Institute Foundation (AMI),1997
2. A dynamic approach to predicting bacterial growth in food;Baranyi;International Journal of Food Microbiology,1994
3. A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products;Bolívar;Food Research International,2021
4. A review of Listeria monocytogenes: An update on outbreaks, virulence, dose-response, ecology, and risk assessments;Buchanan;Food Control,2017
5. Cadavez, V. A. P., Campagnollo, F. B., Silva, R. A., Duffner, C. M., Schaffner, D. W., Sant’Ana, A. S., & Gonzales-Barron, U. (2019). A comparison of dynamic tertiary and competition models for describing the fate of Listeria monocytogenes in Minas fresh cheese during refrigerated storage, Food Microbiology, 79, 48 – 60.
Cited by
11 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献