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Effects of heat-processing regime, pH, water activity and their interactions on the behaviour of Listeria monocytogenes in ground pork. Modelling the boundary of the growth/no-growth areas as a function of pH, water activity and temperature

✍ Scribed by Véronique Zuliani; Isabelle Lebert; Pascal Garry; Jean-Luc Vendeuvre; Jean-Christophe Augustin; André Lebert

No coin nor oath required. For personal study only.

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