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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 (2010) ¿Cómo puedo aumentar la seguridad alimentaria de mis productos? = How to improve the food safety of my products. p.63-72
Please use this url to cite or link to this publication:
author
organization
year
type
conference
publication status
published
subject
in
¿Cómo puedo aumentar la seguridad alimentaria de mis productos? = How to improve the food safety of my products
pages
63 - 72
publisher
Instituto Tomás Pascual Sanz ; Universidad de Burgos
place of publication
Madrid ; Burgos, Spain
conference name
SME workshop : ¿Cómo puedo aumentar la seguridad alimentaria de mis productos? = How to improve the food safety of my products
conference location
Burgos, Spain
conference start
2009-06-18
conference end
2009-06-18
ISBN
9788492681136
9788478670543
language
English
UGent publication?
yes
classification
C1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1169803
handle
http://hdl.handle.net/1854/LU-1169803
date created
2011-02-24 16:00:49
date last changed
2017-01-02 09:53:10
@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},
}

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.