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Research Output Details
| Ross, T and Zhang, D and McQuestin, O, “Temperature is the main factor governing the rate of non-thermal inactivation of vegetative bacteria”, Proceedings of the 5th International Conference on Predictive Modelling in Foods, 16-19 September 2007, Athens, Greece (2008) [Conference Extract] | |
| Data Type | Value |
|---|---|
| Type of Research | Strategic Basic Research |
| Research Division | Agricultural, Veterinary and Food Sciences |
| Research Group | Food sciences |
| Research Field | Food sciences not elsewhere classified |
| Research Objective Division | Health |
| Research Objective Group | Public health (excl. specific population health) |
| Research Objective Field | Food safety |
| Visit Item on eCite | http://ecite.utas.edu.au/46410 |