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Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages

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https://hal.uca.fr/hal-02023584
Contributor : André Lebert <>
Submitted on : Monday, February 18, 2019 - 3:50:31 PM
Last modification on : Friday, September 6, 2019 - 1:11:26 AM

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  • HAL Id : hal-02023584, version 1

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Souad Christieans, Laurent Picgirard, Emilie Parafita, André Lebert, Thierry Grégori. Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages. Meat Science, Elsevier, 2018, 137, pp.160-167. ⟨hal-02023584⟩

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