Chaillou, S.; Ramaroson, M.; Coeuret, G.; Rossero, A.; Anthoine, V.; Champomier-Vergès, M.; Moriceau, N.; Rezé, S.; Martin, J.-L.; Guillou, S.;
et al. Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a Lactococcus lactis Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt. Microorganisms 2022, 10, 456.
https://doi.org/10.3390/microorganisms10020456
AMA Style
Chaillou S, Ramaroson M, Coeuret G, Rossero A, Anthoine V, Champomier-Vergès M, Moriceau N, Rezé S, Martin J-L, Guillou S,
et al. Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a Lactococcus lactis Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt. Microorganisms. 2022; 10(2):456.
https://doi.org/10.3390/microorganisms10020456
Chicago/Turabian Style
Chaillou, Stéphane, Mihanta Ramaroson, Gwendoline Coeuret, Albert Rossero, Valérie Anthoine, Marie Champomier-Vergès, Nicolas Moriceau, Sandrine Rezé, Jean-Luc Martin, Sandrine Guillou,
and et al. 2022. "Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a Lactococcus lactis Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt" Microorganisms 10, no. 2: 456.
https://doi.org/10.3390/microorganisms10020456
APA Style
Chaillou, S., Ramaroson, M., Coeuret, G., Rossero, A., Anthoine, V., Champomier-Vergès, M., Moriceau, N., Rezé, S., Martin, J.-L., Guillou, S., & Zagorec, M.
(2022). Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a Lactococcus lactis Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt. Microorganisms, 10(2), 456.
https://doi.org/10.3390/microorganisms10020456
