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Effects of heat-processing regime, pH, water activity and their interactions on the behaviour of Listeria monocytogenes in ground pork. Modelling the boundary of the growth/no-growth areas as a function of pH, water activity and temperature

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RAKIP_trial

This Virtual Research Environment is conceived to support an expert workshop for the RAKIP community. RAKIP stands for Risk Assessment Modelling and Knowledge Integration Platforms read more

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