M. Kant-Muermans

Bacterial spoilage of meat and cured meat products.

E. Borch, M. Kant-Muermans, Y. Blixt, 1996, International journal of food microbiology.

Development and validation of a combined temperature, water activity, pH model for bacterial growth rate of Lactobacillus curvatus.

F. Rombouts, M. Zwietering, M. Kant-Muermans, 2001, International journal of food microbiology.

Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes.

M. Kant-Muermans, F. Stekelenburg, F K Stekelenburg, 2001, International journal of food microbiology.

Model for the combined effects of temperature, pH, and sodium lactate on growth rates of Listeria innocua in broth and Bologna-type sausages

M H Zwietering, F. Rombouts, M. Zwietering, 1996, Applied and environmental microbiology.