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The resistance of Listeria monocytogenes to high hydrostatic pressure in foods

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Inactivation of Listeria monocytogenes by high hydrostatic pressure: effects and interactions of treatment variables studied by analysis of variance

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Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk

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Incidence ofListeria monocytogenesand otherListeriaspecies in raw milk produced in Spain

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