Duan, Zhi

Online Research Database In Technology

Predicting outgrowth and inactivation of Clostridium perfringens in meat products duringLow Temperature Long Time (LTLT) heat treatment - DTU Orbit (09/11/2017) Predicting outgrowth and inactivation of Clostridium perfringens in meat products during Low Temperature Long Time(LTLT) heat treatment General informationState: PublishedOrganisations: National Food Institute, Division of Industrial Food ResearchAuthors: Duan, Z. (Intern)Number of pages: 1Publication date: 2013Event: Poster session presented at 8th International Conference on Predictive Modelling in Food, Paris, France.Main Research Area: Technical/natural sciences RelationsActivities: 8th International Conference on Predictive Modelling in Food Publication: Research - peer-review › Poster – Annual report year: 2013 

Predicting outgrowth and inactivation of Clostridium perfringens in meat products during Low Temperature Long Time (LTLT) heat treatment

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Predicting outgrowth and inactivation of Clostridium perfringens in meat products during Low Temperature Long Time (LTLT) heat treatment

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