Predictive model for the effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake. Symposium Quimper Froid'97: Predictive microbiology of chilled foods. 16-18 juni 1997, Quimper, Frankrijk, 1999, 194-204.
- Author
- Frank Devlieghere (UGent) , G FRANSEN and Johan Debevere
- Organization
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-120357
- MLA
- Devlieghere, Frank, et al. Predictive Model for the Effect of Dissolved Carbon Dioxide and Temperature on the Growth of Lactobacillus Sake. Symposium Quimper Froid’97: Predictive Microbiology of Chilled Foods. 16-18 Juni 1997, Quimper, Frankrijk, 1999, 194-204.
- APA
- Devlieghere, F., FRANSEN, G., & Debevere, J. (n.d.). Predictive model for the effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake. Symposium Quimper Froid’97: Predictive microbiology of chilled foods. 16-18 juni 1997, Quimper, Frankrijk, 1999, 194-204.
- Chicago author-date
- Devlieghere, Frank, G FRANSEN, and Johan Debevere. n.d. “Predictive Model for the Effect of Dissolved Carbon Dioxide and Temperature on the Growth of Lactobacillus Sake. Symposium Quimper Froid’97: Predictive Microbiology of Chilled Foods. 16-18 Juni 1997, Quimper, Frankrijk, 1999, 194-204.” In .
- Chicago author-date (all authors)
- Devlieghere, Frank, G FRANSEN, and Johan Debevere. “Predictive Model for the Effect of Dissolved Carbon Dioxide and Temperature on the Growth of Lactobacillus Sake. Symposium Quimper Froid’97: Predictive Microbiology of Chilled Foods. 16-18 Juni 1997, Quimper, Frankrijk, 1999, 194-204.” In .
- Vancouver
- 1.Devlieghere F, FRANSEN G, Debevere J. Predictive model for the effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake. Symposium Quimper Froid’97: Predictive microbiology of chilled foods. 16-18 juni 1997, Quimper, Frankrijk, 1999, 194-204. In.
- IEEE
- [1]F. Devlieghere, G. FRANSEN, and J. Debevere, “Predictive model for the effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake. Symposium Quimper Froid’97: Predictive microbiology of chilled foods. 16-18 juni 1997, Quimper, Frankrijk, 1999, 194-204.”
@inproceedings{120357,
author = {{Devlieghere, Frank and FRANSEN, G and Debevere, Johan}},
language = {{eng}},
title = {{Predictive model for the effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake. Symposium Quimper Froid'97: Predictive microbiology of chilled foods. 16-18 juni 1997, Quimper, Frankrijk, 1999, 194-204.}},
}