Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables : a FAIR collaborative project - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles International Journal of Food Microbiology Year : 2000

Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables : a FAIR collaborative project

M.W. Peck
  • Function : Author
S.C. Stringer
  • Function : Author
G.C. Barker
  • Function : Author
A. Martinez
  • Function : Author
A. Fernandez
  • Function : Author
P. Fernandez
  • Function : Author
W.M. Waites
  • Function : Author
S. Movahedi
  • Function : Author
F. van Leusden
  • Function : Author
M. Nauta
  • Function : Author
R. Moezelaar
  • Function : Author
M. del Torre
  • Function : Author
S. Litman
  • Function : Author
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Dates and versions

hal-02689911 , version 1 (01-06-2020)

Identifiers

  • HAL Id : hal-02689911 , version 1
  • PRODINRA : 54598

Cite

Frederic Carlin, Helene Girardin, M.W. Peck, S.C. Stringer, G.C. Barker, et al.. Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables : a FAIR collaborative project. International Journal of Food Microbiology, 2000, 60, pp.117-135. ⟨hal-02689911⟩
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