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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.
- Published in:
- Foods, 2023, v. 12, n. 11, p. 2199, doi. 10.3390/foods12112199
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- Article
Key Factors Determining the Behavior of Pathogens in Dry-Cured Ham after High Pressure Processing.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 24, p. 12732, doi. 10.3390/app122412732
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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
Unravelling the Molecular Mechanisms Underlying the Protective Effect of Lactate on the High-Pressure Resistance of Listeria monocytogenes.
- Published in:
- Biomolecules (2218-273X), 2021, v. 11, n. 5, p. 677, doi. 10.3390/biom11050677
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- Article