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L. Rosso ; S. Bajard ; J. Flandrois ; AL Et | 1996Growth rates and lag times of Listeria monocytogenes at 4 and 8 degrees C were compared in dairy products (milk, cream, and cheese), minced beef, and smoked salmon. Results showed that an increase in incubation temperature from 4 to 8 degrees C [...]article/chapitre/communication
S. Breand ; G. Fardel ; J. Flandrois ; AL Et | 1999In order to comply with the consumer demand for ready-to-eat and look 'fresh' products, mild heat treatment will be used more and more in the agrofood industry. Nonetheless there is no tool to define the most appropriate mild heat treatment. In [...]
