| Original language | English |
|---|---|
| Publication date | 2017 |
| Place of Publication | Kgs. Lyngby |
| Media of output | PowerPoint |
| Publication status | Published - 2017 |
| Event | MeatCrossCon 2017 - National Food Institute, DTU Building 202 Kemitorvet 2800 Lyngby , Kgs. Lyngby, Denmark Duration: 7 Sep 2017 → 7 Sep 2017 |
Seminar
| Seminar | MeatCrossCon 2017 |
|---|---|
| Location | National Food Institute, DTU Building 202 Kemitorvet 2800 Lyngby |
| Country | Denmark |
| City | Kgs. Lyngby |
| Period | 07/09/2017 → 07/09/2017 |
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.