Sallami, Lamjed <br/><br/>
Heat inactivation of Listeria monocytogenes and Salmonella enterica serovar Typhi in a typical bologna matrix during an industrial cooking-cooling cycle.  [electronic resource] 

 -  Journal of food protection  Dec 2006 
 - 3025-30 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0362-028X 
<br/><br/><label>Standard No.: </label>10.4315/0362-028x-69.12.3025  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Colony Count, Microbial<br/>Consumer Product Safety<br/>Food Handling--methods<br/>Food Microbiology<br/>Humans<br/>Listeria monocytogenes--growth & development<br/>Meat Products--microbiology<br/>Salmonella typhi--growth & development<br/>Temperature<br/>Time Factors