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

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearchpeer-review

Original languageEnglish
Title of host publicationPredictive microbiology in food : Today's tools to meet stakeholders' expectations. Proceedings
EditorsF. Tenenhaus-Aziza, M. Ellouze
Place of PublicationFrance
Publication date2013
Pages85-86
ISBN (Print)978-2-35670-025-4
Publication statusPublished - 2013
Event8th International Conference on Predictive Modelling in Food - The Institut Pasteur, Paris, France
Duration: 16 Sep 201320 Sep 2013
Conference number: 8
http://www.icpmf8.org/index.html

Conference

Conference8th International Conference on Predictive Modelling in Food
Number8
LocationThe Institut Pasteur
CountryFrance
CityParis
Period16/09/201320/09/2013
Internet address

Cite this

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).