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Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature.
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- Foods, 2023, v. 12, n. 11, p. 2199, doi. 10.3390/foods12112199
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- Article
Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models.
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- Microorganisms, 2023, v. 11, n. 2, p. 432, doi. 10.3390/microorganisms11020432
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- Article
Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing.
- Published in:
- Frontiers in Microbiology, 2022, v. 13, p. 01, doi. 10.3389/fmicb.2022.983265
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- Article