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Effects of low NaNO2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage
Jeeyeon Lee, Eunji Gwak, Heeyoung Lee, Jimyeong Ha, Soomin Lee, Sejeong Kim, Mi-Hwa Oh, Beom-Young Park, Kyoung-Hee Choi, Yohan Yoon
Asian-Australas J Anim Sci. 2017;30(3):432-438.   Published online October 5, 2016
DOI: https://doi.org/10.5713/ajas.16.0391

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Listeria monocytogenes’ Step-Like Response to Sub-Lethal Concentrations of Nisin
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Effects of sub-lethal concentrations of hexanal and 2-(E)-hexenal on membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli
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Effects of sub-lethal concentrations of thyme and oregano essential oils, carvacrol, thymol, citral and trans-2-hexenal on membrane fatty acid composition and volatile molecule profile of Listeria monocytogenes, Escherichia coli and Salmonella enteritidis
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GROWTH KINETICS OF LISTERIA MONOCYTOGENES IN SOYMILK OF VARYING INITIAL pH AND SUGAR CONCENTRATIONS
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THE EFFECT OF LACTOBACILLUS SAKEI ON THE BEHAVIOR OF LISTERIA MONOCYTOGENES ON SLICED BOLOGNA-TYPE SAUSAGES
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