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	1.	Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: effect of various high pressure treatments and potassium lactate concentrations. [electronic resource] by Lerasle, M Guillou, S Simonin, H Anthoine, V Chéret, R Federighi, M Membré, J-M Producer: 20141118 In: International journal of food microbiology vol. 186 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Multi-criteria framework as an innovative tradeoff approach to determine the shelf-life of high pressure-treated poultry. [electronic resource] by Guillou, S Lerasle, M Simonin, H Anthoine, V Chéret, R Federighi, M Membré, J-M Producer: 20170321 In: International journal of food microbiology vol. 233 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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