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	1.	Fermented Sausage as a Contamination Source of Ropy Slime-Producing Lactic Acid Bacteria. [electronic resource] by Mäkelä, Pia M Publication details: Journal of food protection Jan 1992 In: Journal of food protection vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effectiveness of Commercial Germicide Products Against the Ropy Slime-Producing Lactic Acid Bacteria. [electronic resource] by Mäkelä, Pia M Korkeala, Hannu J Sand, E Kaarina Publication details: Journal of food protection Aug 1991 In: Journal of food protection vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Growth Temperatures of Ropy Slime-Producing Lactic Acid Bacteria. [electronic resource] by Korkeala, Hannu J Mäkelä, Pia M Suominen, Hannu L Publication details: Journal of food protection Sep 1990 In: Journal of food protection vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Raw Materials of Cooked Ring Sausages as a Source of Spoilage Lactic Acid Bacteria. [electronic resource] by Mäkelä, Pia M Korkeala, Hannu J Laine, Jorma J Publication details: Journal of food protection Nov 1990 In: Journal of food protection vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)