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Publications by Nicolas Armando Lavieri
Investigating the Control of Listeria Monocytogenes on Uncured, No-Nitrate-Or-Nitrite-Added Ready-To-Eat Meat Products Using Natural Antimicrobial Ingredients and Post-Lethality Interventions
Related publications
Control of Listeria Monocytogenes on No-Nitrate-Or-Nitrite-Added (Natural or Organic) Frankfurters
Ready-To-Eat Meat Products as a Source of Listeria Monocytogenes
Journal of Veterinary Research (Poland)
Veterinary
High Hydrostatic Pressure Processing for Improving the Control of Listeria Monocytogenes on Ready-To-Eat (RTE) Sliced Ham With Variable Nitrite Concentrations
Quantitative Microbiological Risk Assessment as a Tool to Obtain Useful Information for Risk Managers — Specific Application to Listeria Monocytogenes and Ready-To-Eat Meat Products
International Journal of Food Microbiology
Risk
Microbiology
Food Science
Reliability
Safety
Medicine
Quality
Risk of Listeria Monocytogenes Contamination of Raw Ready-To-Eat Seafood Products Available at Retail Outlets in Japan
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Use of Pediocin With Other Barriers for Control of Listeria Monocytogenes on Ready-To-Eat (RTE) Processed Meats
Survival and Growth of Clostridium Perfringens on Commercial No-Nitrate-Or-Nitrite Added (Natural and Organic) Bacon and Ham
Sales Responses to Recalls for Listeria Monocytogenes: Evidence From Branded Ready-To-Eat Meats
Review of Agricultural Economics
Listeria Monocytogenes Isolates From Ready to Eat Plant Produce Are Diverse and Have Virulence Potential
International Journal of Food Microbiology
Risk
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Reliability
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