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Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: a contribution to the alternative method to preserve foods without using chemical preservatives

Trung Diem Trang Dang UGent, L Mertens, An Vermeulen UGent, AH Geeraerd, JF Van Impe, Johan Debevere UGent and Frank Devlieghere UGent (2010) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 137(1). p.1-12
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Growth/no growth boundary, Modelling, Zygosaccharomyces bailii, Acidified sauces, LISTERIA-MONOCYTOGENES, SPOILAGE YEASTS, INOCULUM SIZE, ACETIC-ACID, POTASSIUM SORBATE, ESCHERICHIA-COLI, AQUEOUS SYSTEMS, WATER ACTIVITY, LACTIC-ACID, SORBIC ACID
journal title
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Int. J. Food Microbiol.
volume
137
issue
1
pages
1 - 12
Web of Science type
Article
Web of Science id
000274647500001
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
3.143 (2010)
JCR rank
7/124 (2010)
JCR quartile
1 (2010)
ISSN
0168-1605
DOI
10.1016/j.ijfoodmicro.2009.10.020
project
G.0565.06
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1084287
handle
http://hdl.handle.net/1854/LU-1084287
date created
2010-12-07 13:55:03
date last changed
2015-06-17 09:18:37
@article{1084287,
  author       = {Dang, Trung Diem Trang and Mertens, L and Vermeulen, An and Geeraerd, AH and Van Impe, JF and Debevere, Johan and Devlieghere, Frank},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  keyword      = {Growth/no growth boundary,Modelling,Zygosaccharomyces bailii,Acidified sauces,LISTERIA-MONOCYTOGENES,SPOILAGE YEASTS,INOCULUM SIZE,ACETIC-ACID,POTASSIUM SORBATE,ESCHERICHIA-COLI,AQUEOUS SYSTEMS,WATER ACTIVITY,LACTIC-ACID,SORBIC ACID},
  language     = {eng},
  number       = {1},
  pages        = {1--12},
  title        = {Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: a contribution to the alternative method to preserve foods without using chemical preservatives},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2009.10.020},
  volume       = {137},
  year         = {2010},
}

Chicago
Dang, Trung Diem Trang, L Mertens, An Vermeulen, AH Geeraerd, JF Van Impe, Johan Debevere, and Frank Devlieghere. 2010. “Modelling the Growth/no Growth Boundary of Zygosaccharomyces Bailii in Acidic Conditions: a Contribution to the Alternative Method to Preserve Foods Without Using Chemical Preservatives.” International Journal of Food Microbiology 137 (1): 1–12.
APA
Dang, T. D. T., Mertens, L., Vermeulen, A., Geeraerd, A., Van Impe, J., Debevere, J., & Devlieghere, F. (2010). Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: a contribution to the alternative method to preserve foods without using chemical preservatives. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 137(1), 1–12.
Vancouver
1.
Dang TDT, Mertens L, Vermeulen A, Geeraerd A, Van Impe J, Debevere J, et al. Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: a contribution to the alternative method to preserve foods without using chemical preservatives. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2010;137(1):1–12.
MLA
Dang, Trung Diem Trang, L Mertens, An Vermeulen, et al. “Modelling the Growth/no Growth Boundary of Zygosaccharomyces Bailii in Acidic Conditions: a Contribution to the Alternative Method to Preserve Foods Without Using Chemical Preservatives.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 137.1 (2010): 1–12. Print.