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Zawartość zarchiwizowana w dniu 2024-04-19

THE MICROBIOLOGICAL SAFETY AND QUALITY OF FOOD PROCESSED BY THE 'SOUS VIDE' SYSTEM AS A METHOD OF COMMERCIAL CATERING

Cel



This project investigates 'sous-vide' foods in order to improve their safety and quality. Thereby the microbiological safety is the prime concern of this proposal. A dynamic mathematical model of the inactivation, survival and growth of pathogens will be developed to predict their behaviour and aid in the optimisation of 'sous-vide' processes.

Zaproszenie do składania wniosków

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System finansowania

CSC - Cost-sharing contracts

Koordynator

LEATHERHEAD INTERNATIONAL LIMITED
Wkład UE
Brak danych
Adres
Randalls Road
KT22 7RY LEATHERHEAD
Zjednoczone Królestwo

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Koszt całkowity
Brak danych

Uczestnicy (5)