- The number of minutes of heat required to reduce the number of viable organisms in a sample of food by a factor of 10. This depends on the temperature and the microorganisms, e.g. 12D minutes of heat treatment are required for canning where D is determined by the treatment temperature and conditions for Clostridium botulinum.
- abbreviation fordigestibility value
- noun the amount of digestible organic matter in the dry matter of plants.