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Citation: J. Del Campo et al., Effects of epiphytic Enterobacteriaceae and pseudomonads on the growth of Listeria monocytogenes in model media, J FOOD PROT, 64(5), 2001, pp. 721-724

Authors: Braconnier, A Broussolle, V Perelle, S Fach, P Nguyen-The, C Carlin, F

Citation: A. Braconnier et al., Screening for Clostridium botulinum type A, B, and E in cooked chilled foods containing vegetables and raw material using polymerase chain reaction and molecular probes, J FOOD PROT, 64(2), 2001, pp. 201-207

Authors: Guinebretiere, MH Berge, O Normand, P Morris, C Carlin, F Nguyen-The, C

Citation: Mh. Guinebretiere et al., Identification of bacteria in pasteurized zucchini purees stored at different temperatures and comparison with those found in other pasteurized vegetable purees, APPL ENVIR, 67(10), 2001, pp. 4520-4530

Authors: Choma, C Guinebretiere, MH Carlin, F Schmitt, P Velge, P Granum, PE Nguyen-The, C

Citation: C. Choma et al., Prevalence, characterization and growth of Bacillus cereus in commercial cooked chilled foods containing vegetables, J APPL MICR, 88(4), 2000, pp. 617-625

Authors: Carlin, F Guinebretiere, MH Choma, C Pasqualini, R Braconnier, A Nguyen-the, C

Citation: F. Carlin et al., Spore-forming bacteria in commercial cooked, pasteurised and chilled vegetable purees, FOOD MICROB, 17(2), 2000, pp. 153-165

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Citation: F. Carlin et al., Research on factors allowing a risk assessment of spore-forming pathogenicbacteria in cooked chilled foods containing vegetables: a FAIR collaborative project, INT J F MIC, 60(2-3), 2000, pp. 117-135