Authors:
Lindstrom, M
Mokkila, M
Skytta, E
Hyytia-Trees, E
Lahteenmaki, L
Hielm, S
Ahvenainen, R
Korkeala, H
Citation: M. Lindstrom et al., Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but notnisin, J FOOD PROT, 64(6), 2001, pp. 838-844
Authors:
Hyytia-Trees, E
Skytta, E
Mokkila, M
Kinnunen, A
Lindstrom, M
Lahteenmaki, L
Ahvenainen, R
Korkeala, H
Citation: E. Hyytia-trees et al., Safety evaluation of sons vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models, APPL ENVIR, 66(1), 2000, pp. 223-229
Authors:
Suutarinen, J
Honkapaa, K
Heinio, RL
Autio, K
Mokkila, M
Citation: J. Suutarinen et al., The effect of different prefreezing treatments on the structure of strawberries before and after jam making, LEBENSM-WIS, 33(3), 2000, pp. 188-201
Authors:
Hyytia, E
Hielm, S
Mokkila, M
Kinnunen, A
Korkeala, H
Citation: E. Hyytia et al., Predicted and observed growth and toxigenesis by Clostridium botulinum type E in vacuum-packaged fishery product challenge tests, INT J F MIC, 47(3), 1999, pp. 161-169