Quantifying Nonthermal Inactivation of Listeria monocytogenes in European Fermented Sausages Using Bacteriocinogenic Lactic Acid Bacteria or Their Bacteriocins: A Case Study for Risk Assessment

Author： Drosinos Eleftherios H.   Mataragas Marios   Vesković-Moračanin Slavica   Gasparik-Reichardt Judit   Hadžiosmanović Mirza   Alagić Davor  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.69, Iss.11, 2006-11, pp. : 2648-2663

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