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	1.	Tunisian table olive phenolic compounds and their antioxidant capacity. [electronic resource] by Ben Othman, N Roblain, D Thonart, P Hamdi, M Producer: 20080616 In: Journal of food science vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages. [electronic resource] by Benkerroum, N Daoudi, A Hamraoui, T Ghalfi, H Thiry, C Duroy, M Evrart, P Roblain, D Thonart, P Producer: 20050712 In: Journal of applied microbiology vol. 98 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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