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Growth of Listeria monocytogenes on sliced cooked meat products

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Application of the bacteriocinogenicLactobacillus sakeiCTC494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres

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Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes

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Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked meat

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