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ii hanta ramaroson
(1 results)?
Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a Lactococcus lactis Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt.
Microorganisms. 2022 Feb 16;10(2):456. doi: 10.3390/microorganisms10020456.
Microorganisms. 2022.
PMID: 35208910
Free PMC article.
Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham.
Ramaroson M, Guillou S, Rossero A, Rezé S, Anthoine V, Moriceau N, Martin JL, Duranton F, Zagorec M.
Ramaroson M, et al.
Int J Food Microbiol. 2018 Jul 2;276:28-38. doi: 10.1016/j.ijfoodmicro.2018.04.010. Epub 2018 Apr 7.
Int J Food Microbiol. 2018.
PMID: 29655009
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