Blar i NOFIMA vitenarkiv på forfatter "Van Impe, Jan F.M."
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The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems
Verheyen, Davy; Govaert, Marlies; Seow, Ti; Ruvina, Jonela; Mukherjee, Vivek; Baka, Maria; Skåra, Torstein; Van Impe, Jan F.M. (Peer reviewed; Journal article, 2020) -
Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content
Verheyen, Davy; Altin, Ozan; Skipnes, Dagbjørn; Erdogdu, Ferruh; Skåra, Torstein; Van Impe, Jan F.M. (Journal article; Peer reviewed, 2021)