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Journal of Applied Microbiology|February 26, 2009
Bacillus cereus cell and spore properties as influenced by the micro-structure of the mediumM L Stecchini, M Spaziani, M Del Torre, et al.International Journal of Food Microbiology|September 15, 2004
Prevalence of Clostridium species and behaviour of Clostridium botulinum in gnocchi, a REPFED of italian originM Del Torre, M L Stecchini, A Braconnier, et al.Journal of Food Protection|July 29, 2000
Growth of Bacillus cereus on solid media as affected by agar, sodium chloride, and potassium sorbateM L Stecchini, M Del Torre, S Donda, et al.International Journal of Food Microbiology|March 17, 2001
Influence of agar content on the growth parameters of Bacillus cereusM L Stecchini, M Del Torre, S Donda, et al.Applied and Environmental Microbiology|March 21, 1998
Influence of structural properties and kinetic constraints on Bacillus cereus growthM L Stecchini, M Del Torre, I Sarais, et al.International Journal of Food Microbiology|April 28, 2005
Probabilistic representation of the exposure of consumers to Clostridium botulinum neurotoxin in a minimally processed potato productG C Barker, P K Malakar, M Del Torre, et al.Pageof 2