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Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in southern Greece.
Food Microbiol. 2007 May;24(3):260-70. doi: 10.1016/j.fm.2006.05.001. Epub 2006 May 12.
Food Microbiol. 2007.
PMID: 17188204
Use of molecular tools to characterize Lactobacillus spp. isolated from Greek traditional fermented sausages.
Rantsiou K, Drosinos EH, Gialitaki M, Metaxopoulos I, Comi G, Cocolin L.
Rantsiou K, et al. Among authors: metaxopoulos i.
Int J Food Microbiol. 2006 Dec 1;112(3):215-22. doi: 10.1016/j.ijfoodmicro.2006.09.001. Epub 2006 Oct 12.
Int J Food Microbiol. 2006.
PMID: 17045690
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Determination of the growth limits and kinetic behavior of Listeria monocytogenes in a sliced cooked cured meat product: validation of the predictive growth model under constant and dynamic temperature storage conditions.
Mataragas M, Drosinos EH, Siana P, Skandamis P, Metaxopoulos I.
Mataragas M, et al. Among authors: metaxopoulos i.
J Food Prot. 2006 Jun;69(6):1312-21. doi: 10.4315/0362-028x-69.6.1312.
J Food Prot. 2006.
PMID: 16786851
Free article.
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Inhibitory effect of organic acid salts on spoilage flora in culture medium and cured cooked meat products under commercial manufacturing conditions.
Drosinos EH, Mataragas M, Kampani A, Kritikos D, Metaxopoulos I.
Drosinos EH, et al. Among authors: metaxopoulos i.
Meat Sci. 2006 May;73(1):75-81. doi: 10.1016/j.meatsci.2005.11.003. Epub 2005 Dec 27.
Meat Sci. 2006.
PMID: 22062056
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