G. Poumeyrol

Efficiency of a reheating step to inactivate Clostridium perfringens vegetative cells: How to measure it?

L. Guillier, M. Delignette-Muller, S. Jaloustre, 2013 .

HACCP methodology implementation of meat pâté hazard analysis in pork butchery.

P. Rosset, G. Poumeyrol, E. Morelli, 2010 .

Time-temperature profiles of chilled ready-to-eat foods in school catering and probabilistic analysis of Listeria monocytogenes growth.

Marie Cornu, Elisabeth Morelli, Philippe Rosset, 2004, International journal of food microbiology.

Probabilistic evaluation of Clostridium perfringens potential growth in order to validate a cooling process of cooked dishes in catering

E. Morelli, V. Noel, G. Poumeyrol, 2014 .