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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

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

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