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2014•Unpublished venueRequires access

The effects of pH, aw, and lactic acid bacteria on Listeria monocytogenes in fermented sausages.

I. Siliņš

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Key concepts: Listeria monocytogenes, Lactic acid, Fermentation, Food science, Bacteria, Listeria, Chemistry, Fermentation in food processing

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The effects of pH, aw, and lactic acid bacteria on Listeria monocytogenes in fermented sausages. — Research Paper | ScholarLens