Study of the bacterial profile of raw milk butter, made during a challenge test with Listeria monocytogenes, depending on cream maturation temperature
Author:
Funder
Service Public de Wallonie
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference74 articles.
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2. Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria;Amézquita;J. Food Protect.,2002
3. Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4°C;Anang;Food Contr.,2007
4. Factors that influence microbial growth;Anonymous;Compr. Rev. Food Sci. Food Saf.,2003
5. Survival of Listeria monocytogenes Scott A on vacuum-packaged raw beef treated with polylactic acid, lactic acid, and nisin;Ariyapitipun;J. Food Protect.,2000
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