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Citation: C. Nguyenthe et al., THE MICROBIOLOGY OF MIXED SALAD CONTAINING RAW AND COOKED INGREDIENTSWITHOUT DRESSING, International journal of food science & technology, 31(6), 1996, pp. 481-487

Authors: CARLIN F NGUYENTHE C DASILVA AA COCHET C

Citation: F. Carlin et al., EFFECTS OF CARBON-DIOXIDE ON THE FATE OF LISTERIA-MONOCYTOGENES OF AEROBIC-BACTERIA AND ON THE DEVELOPMENT OF SPOILAGE IN MINIMALLY PROCESSED FRESH ENDIVE, International journal of food microbiology, 32(1-2), 1996, pp. 159-172

Authors: BALLESTRA P DASILVA AA CUQ JL

Citation: P. Ballestra et al., INACTIVATION OF ESCHERICHIA-COLI BY CARBON-DIOXIDE UNDER PRESSURE, Journal of food science, 61(4), 1996, pp. 829

Authors: CARLIN F NGUYENTHE C DASILVA AA

Citation: F. Carlin et al., FACTORS AFFECTING THE GROWTH OF LISTERIA-MONOCYTOGENES ON MINIMALLY PROCESSED FRESH ENDIVE, Journal of Applied Bacteriology, 78(6), 1995, pp. 636-646