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

S. Bover-Cid; Paw Dalgaard; A. Hereu; M. Garriga; T. Aymerich

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

S. Bover-Cid, Paw Dalgaard, A. Hereu, M. Garriga, T. Aymerich

National Food Institute

Institut de Recerca i Tecnologia Agroalimentàries

Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research › peer-review

Original language	English
Title of host publication	Predictive microbiology in food : Today's tools to meet stakeholders' expectations. Proceedings
Editors	F. Tenenhaus-Aziza, M. Ellouze
Place of Publication	France
Publication date	2013
Pages	85-86
ISBN (Print)	978-2-35670-025-4
Publication status	Published - 2013
Event	8th International Conference on Predictive Modelling in Food - The Institut Pasteur, Paris, France Duration: 16 Sept 2013 → 20 Sept 2013 Conference number: 8 http://www.icpmf8.org/index.html

Conference

Conference	8th International Conference on Predictive Modelling in Food
Number	8
Location	The Institut Pasteur
Country/Territory	France
City	Paris
Period	16/09/2013 → 20/09/2013
Internet address	http://www.icpmf8.org/index.html

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Bover-Cid, S., Dalgaard, P., Hereu, A., Garriga, M., & Aymerich, T. (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. In F. Tenenhaus-Aziza, & M. Ellouze (Eds.), Predictive microbiology in food: Today's tools to meet stakeholders' expectations. Proceedings (pp. 85-86).

Bover-Cid, S. ; Dalgaard, Paw ; Hereu, A. et al. / Effects of the physiological state of Listeria monocytogenes and high pressure processing on relative lag times during growth in chilled RTE cooked meat product. Predictive microbiology in food: Today's tools to meet stakeholders' expectations. Proceedings. editor / F. Tenenhaus-Aziza ; M. Ellouze. France, 2013. pp. 85-86

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author = "S. Bover-Cid and Paw Dalgaard and A. Hereu and M. Garriga and T. Aymerich",

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Bover-Cid, S, Dalgaard, P, Hereu, A, Garriga, M & Aymerich, T 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. in F Tenenhaus-Aziza & M Ellouze (eds), Predictive microbiology in food: Today's tools to meet stakeholders' expectations. Proceedings. France, pp. 85-86, 8th International Conference on Predictive Modelling in Food, Paris, France, 16/09/2013.

Effects of the physiological state of Listeria monocytogenes and high pressure processing on relative lag times during growth in chilled RTE cooked meat product. / Bover-Cid, S.; Dalgaard, Paw; Hereu, A. et al.
Predictive microbiology in food: Today's tools to meet stakeholders' expectations. Proceedings. ed. / F. Tenenhaus-Aziza; M. Ellouze. France, 2013. p. 85-86.

Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research › peer-review

TY - ABST

T1 - Effects of the physiological state of Listeria monocytogenes and high pressure processing on relative lag times during growth in chilled RTE cooked meat product

AU - Bover-Cid, S.

AU - Dalgaard, Paw

AU - Hereu, A.

AU - Garriga, M.

AU - Aymerich, T.

N1 - Conference code: 8

PY - 2013

Y1 - 2013

M3 - Conference abstract in proceedings

SN - 978-2-35670-025-4

SP - 85

EP - 86

BT - Predictive microbiology in food

A2 - Tenenhaus-Aziza, F.

A2 - Ellouze, M.

CY - France

T2 - 8th International Conference on Predictive Modelling in Food

Y2 - 16 September 2013 through 20 September 2013

ER -

Bover-Cid S, Dalgaard P, Hereu A, Garriga M, Aymerich T. Effects of the physiological state of Listeria monocytogenes and high pressure processing on relative lag times during growth in chilled RTE cooked meat product. In Tenenhaus-Aziza F, Ellouze M, editors, Predictive microbiology in food: Today's tools to meet stakeholders' expectations. Proceedings. France. 2013. p. 85-86