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New processing technologies that can reduce the presence of pathogens in foods

Andreja Rajkovic (UGent) , Mieke Uyttendaele (UGent) , Nada Smigic (UGent) and Frank Devlieghere (UGent)
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Chicago
Rajkovic, Andreja, Mieke Uyttendaele, Nada Smigic, and Frank Devlieghere. 2010. “New Processing Technologies That Can Reduce the Presence of Pathogens in Foods.” In ¿Cómo Puedo Aumentar La Seguridad Alimentaria De Mis Productos? = How to Improve the Food Safety of My Products, 63–72. Madrid ; Burgos, Spain: Instituto Tomás Pascual Sanz ; Universidad de Burgos.
APA
Rajkovic, A., Uyttendaele, M., Smigic, N., & Devlieghere, F. (2010). New processing technologies that can reduce the presence of pathogens in foods. ¿Cómo puedo aumentar la seguridad alimentaria de mis productos? = How to improve the food safety of my products (pp. 63–72). Presented at the SME workshop : ¿Cómo puedo aumentar la seguridad alimentaria de mis productos? = How to improve the food safety of my products, Madrid ; Burgos, Spain: Instituto Tomás Pascual Sanz ; Universidad de Burgos.
Vancouver
1.
Rajkovic A, Uyttendaele M, Smigic N, Devlieghere F. New processing technologies that can reduce the presence of pathogens in foods. ¿Cómo puedo aumentar la seguridad alimentaria de mis productos? = How to improve the food safety of my products. Madrid ; Burgos, Spain: Instituto Tomás Pascual Sanz ; Universidad de Burgos; 2010. p. 63–72.
MLA
Rajkovic, Andreja, Mieke Uyttendaele, Nada Smigic, et al. “New Processing Technologies That Can Reduce the Presence of Pathogens in Foods.” ¿Cómo Puedo Aumentar La Seguridad Alimentaria De Mis Productos? = How to Improve the Food Safety of My Products. Madrid ; Burgos, Spain: Instituto Tomás Pascual Sanz ; Universidad de Burgos, 2010. 63–72. Print.
@inproceedings{1169803,
  author       = {Rajkovic, Andreja and Uyttendaele, Mieke and Smigic, Nada and Devlieghere, Frank},
  booktitle    = {{\textquestiondown}C{\'o}mo puedo aumentar la seguridad alimentaria de mis productos? = How to improve the food safety of my products},
  isbn         = {9788492681136},
  language     = {eng},
  location     = {Burgos, Spain},
  pages        = {63--72},
  publisher    = {Instituto Tom{\'a}s Pascual Sanz ; Universidad de Burgos},
  title        = {New processing technologies that can reduce the presence of pathogens in foods},
  year         = {2010},
}