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A mathematical modeling approach to the quantification of lactic acid bacteria in vacuum-packaged samples of cooked meat: Combining the TaqMan-based quantitative PCR method with the plate-count method

Meat PackagingMicrobial ContaminationLactic Acid BacteriaFood MicrobiologyBiostatisticsCooked MeatMicrobiologyPublic HealthMathematical Modeling ApproachQuantitative MicrobiologyFood SafetyHealth Sciences