1. Inhibition of Listeria monocytogenes by bacteriocin-producing Pediococcus during the manufacture of fermented semidry sausage;Berry E. D.;J. Food Prot.,1990
2. Bille J. 1989. Anatomy of a foodborne listeriosis outbreak p. 31-36. Food listeriosis. Symposium proceedings. Behr's Verlag Hamburg Germany.
3. Breer C. 1986. Das Vorkommen von Listerien in Käse p. 230-233. Proceedings of the 2nd World Congress on Foodborne Infections and Intoxications vol. I.
4. Die Oberflächenflora von geschmiertem Käse;Busse M.;Milchwirtsch. Ber.,1989
5. Choisy C. M. Gueguen L. Lenoir L. L. Schmidt and C. Tourneur. 1987. The ripening of cheese: microbiological aspects in cheesemaking. A. Eck (ed.) Cheesemaking: science and technology. Lavoisier Publishing New York N.Y.