Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project. 1997 – 2000

Carlin F., Girardin H., Peck M. W., Stringer S. C., Barker G. C., Martinez A., Fernandez A., Waites W. M., Movahedi S., van LeusdenF., Nauta M., Moezelaar R., del Torre M., Litman S.. (2000)

International Journal of Food Microbiology, 60, 117-135