Ghent University Academic Bibliography

Advanced

Identification of lactic acid bacteria from chili bo, a Malaysian food ingredient.

JJ LEISNER, Bruno Pot, H CHRISTENSEN, G RUSUL, JE OLSEN, BW WEE, K MUHAMAD and HM GHALI (1999) APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 65(2). p.599-605
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
journal title
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
Appl. Environ. Microbiol.
volume
65
issue
2
pages
599-605 pages
Web of Science type
Article
Web of Science id
000078495200035
ISSN
0099-2240
language
English
UGent publication?
yes
classification
A1
id
112999
handle
http://hdl.handle.net/1854/LU-112999
date created
2004-01-14 13:35:00
date last changed
2016-12-19 15:37:02
@article{112999,
  author       = {LEISNER, JJ and Pot, Bruno and CHRISTENSEN, H and RUSUL, G and OLSEN, JE and WEE, BW and MUHAMAD, K and GHALI, HM},
  issn         = {0099-2240},
  journal      = {APPLIED AND ENVIRONMENTAL MICROBIOLOGY},
  language     = {eng},
  number       = {2},
  pages        = {599--605},
  title        = {Identification of lactic acid bacteria from chili bo, a Malaysian food ingredient.},
  volume       = {65},
  year         = {1999},
}

Chicago
LEISNER, JJ, Bruno Pot, H CHRISTENSEN, G RUSUL, JE OLSEN, BW WEE, K MUHAMAD, and HM GHALI. 1999. “Identification of Lactic Acid Bacteria from Chili Bo, a Malaysian Food Ingredient.” Applied and Environmental Microbiology 65 (2): 599–605.
APA
LEISNER, J., Pot, B., CHRISTENSEN, H., RUSUL, G., OLSEN, J., WEE, B., MUHAMAD, K., et al. (1999). Identification of lactic acid bacteria from chili bo, a Malaysian food ingredient. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 65(2), 599–605.
Vancouver
1.
LEISNER J, Pot B, CHRISTENSEN H, RUSUL G, OLSEN J, WEE B, et al. Identification of lactic acid bacteria from chili bo, a Malaysian food ingredient. APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 1999;65(2):599–605.
MLA
LEISNER, JJ, Bruno Pot, H CHRISTENSEN, et al. “Identification of Lactic Acid Bacteria from Chili Bo, a Malaysian Food Ingredient.” APPLIED AND ENVIRONMENTAL MICROBIOLOGY 65.2 (1999): 599–605. Print.