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Biofunctionality and safety of food (ingredients). Subproject: Risk assessment - case Listeria monocytogenes on cheese.
Wemmenhove, Ellen
(PhD candidate)
Zwietering, Marcel
(Promotor)
van Hooijdonk, Toon
(Promotor)
Food Quality and Design
Food Microbiology
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/03/08
→
1/02/19
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Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Listeria monocytogenes
Food Science
100%
Gouda Cheese
Food Science
100%
Gouda
Food Science
60%
Ready-to-Eat Food
Food Science
30%
Carboxylate
Food Science
30%
Brining
Food Science
20%
Undissociated Lactic Acid
Food Science
20%
Lactic Acid
Food Science
10%
Research output
Research output per year
2019
2019
2019
1
internal PhD, WU
Research output per year
Research output per year
Risk assessment of Listeria monocytogenes in Gouda cheese
Wemmenhove, E.,
1 Feb 2019
, Wageningen:
Wageningen University
.
197 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Listeria monocytogenes
100%
Gouda Cheese
100%
Gouda
60%
Ready-to-Eat Food
30%
Carboxylate
30%