Aymerich, T.

Bover-Cid, S.

Dalgaard, Paw

Garriga, M.

Hereu, A.

Online Research Database In Technology

Effects of the physiological state of Listeria monocytogenes and high pressure processingon relative lag times during growth in chilled RTE cooked meat product - DTU Orbit(09/11/2017) Effects of the physiological state of Listeria monocytogenes and high pressure processing on relative lag times duringgrowth in chilled RTE cooked meat product General informationState: PublishedOrganisations: National Food Institute, Division of Industrial Food Research, Institut de Recerca i TecnologiaAgroalimentàriesAuthors: Bover-Cid, S. (Ekstern), Dalgaard, P. (Intern), Hereu, A. (Ekstern), Garriga, M. (Ekstern), Aymerich, T. (Ekstern)Pages: 85-86Publication date: 2013 Host publication informationTitle of host publication: Predictive microbiology in food : Today's tools to meet stakeholders' expectations. ProceedingsPlace of publication: FranceEditors: Tenenhaus-Aziza, F., Ellouze, M.ISBN (Print): 978-2-35670-025-4Main Research Area: Technical/natural sciencesConference: 8th International Conference on Predictive Modelling in Food, Paris, France, 16/09/2013 - 16/09/2013Publication: Research - peer-review › Conference abstract in proceedings – Annual report year: 2013 

Effects of the physiological state of Listeria monocytogenes and high pressure processing on relative lag times during growth in chilled RTE cooked meat product

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Effects of the physiological state of Listeria monocytogenes and high pressure processing on relative lag times during growth in chilled RTE cooked meat product

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