Modelling Salmonella transfer during grinding of meat

Research output: Non-textual form2D/3D (physical products)Research

50 Downloads (Pure)
Original languageEnglish
Publication date2017
Place of PublicationKgs. Lyngby
Media of outputPowerPoint
Publication statusPublished - 2017
EventMeatCrossCon 2017 - National Food Institute, DTU Building 202 Kemitorvet 2800 Lyngby , Kgs. Lyngby, Denmark
Duration: 7 Sep 20177 Sep 2017

Seminar

SeminarMeatCrossCon 2017
LocationNational Food Institute, DTU Building 202 Kemitorvet 2800 Lyngby
CountryDenmark
CityKgs. Lyngby
Period07/09/201707/09/2017

Cite this

Hansen, T. B. (Author). (2017). Modelling Salmonella transfer during grinding of meat. 2D/3D (physical products), Kgs. Lyngby: National Food Institute, Technical University of Denmark.