Search Results - Gasparik-Reichardt, Judit

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  1. 1
    Quantifying Nonthermal Inactivation of Listeria monocytogenes in European Fermented Sausages Using Bacteriocinogenic Lactic Acid Bacteria or Their Bacteriocins: A Case Study for Risk Assessment

    Quantifying Nonthermal Inactivation of Listeria monocytogenes in European Fermented Sausages Using Bacteriocinogenic Lactic Acid Bacteria or Their Bacteriocins: A Case Study for Ri... by Drosinos, E.H, Mataragas, M, Veskovic-Moracanin, S, Gasparik-Reichardt, J, Hadziosmanovic, M, Alagic, D

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    Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy

    Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy by Rantsiou, Kalliopi, Drosinos, Eleftherios H., Gialitaki, Maria, Urso, Rosalinda, Krommer, Judit, Gasparik-Reichardt, Judit, Tóth, Szilárd, Metaxopoulos, Ioannis, Comi, Giuseppe, Cocolin, Luca

    Published in Food microbiology
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