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	1.	Microbiological quality and shelf-life of vacuum-packaged 'gravad' rainbow trout stored at 3 and 8 degrees C. [electronic resource] by Lyhs, U Lahtinen, J Fredriksson-Ahomaa, M Hyytiä-Trees, E Elfing, K Korkeala, H Producer: 20011228 In: International journal of food microbiology vol. 70 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models. [electronic resource] by Hyytiä-Trees, E Skyttä, E Mokkila, M Kinnunen, A Lindström, M Lähteenmäki, L Ahvenainen, R Korkeala, H Producer: 20000209 In: Applied and environmental microbiology vol. 66 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but not nisin. [electronic resource] by Lindström, M Mokkila, M Skyttä, E Hyytiä-Trees, E Lähteenmäki, L Hielm, S Ahvenainen, R Korkeala, H Producer: 20011025 In: Journal of food protection vol. 64 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	PulseNet USA: a five-year update. [electronic resource] by Gerner-Smidt, P Hise, K Kincaid, J Hunter, S Rolando, S Hyytiä-Trees, E Ribot, E M Swaminathan, B Producer: 20060619 In: Foodborne pathogens and disease vol. 3 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)