J Fournaud

A simplified key for identifying homofermentative <i>Lactobacillus</i> and <i>Carnobacterium</i> spp. from meat

Marie‐Christine Montel, Régine Talòn, J Fournaud et al. · Journal of Applied Bacteriology · 1991 · 98 citations

Differential growth of Listeria monocytogenes at 4 and 8°C: Consequences for the Shelf Life of Chilled Products

L. Rosso, S. Bajard, Jean‐Pierre Flandrois et al. · Journal of Food Protection · 1996 · 98 citations

Shelf Life, Microbial Contamination, Foodborne Pathogens +8

Number and distribution of bacteria on some beef carcasses at selected abattoirs in some member states of the European communities

T.A. Roberts, W R Hudson, O. P. Whelehan et al. · Meat Science · 1984 · 39 citations · Full text

European Communities, Microbial Contamination, Animal Science +6

Identification of Staphylococcus from French dry sausage

Marie‐Christine Montel, Régine Talòn, Monique Cantonnet et al. · Letters in Applied Microbiology · 1992 · 35 citations

Biology, Foodborne Illness, Journal Article Identification +10

Contamination and bacterial retention capacity of beef carcasses at the abattoir

H. Kriaa, J. F. Arthaud, J Fournaud · Journal of Applied Bacteriology · 1985 · 10 citations

Meat Packaging, Microbial Hazard, Microbial Contamination +15