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Evaluation of buoyant density centrifugation as a sample preparation method for NASBA-ELGA detection of Campylobacter jejuni in foods.

Mieke Uyttendaele UGent, Johan Debevere and R LINDQVIST (1999) FOOD MICROBIOLOGY. 16(6). p.575-582
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
journal title
FOOD MICROBIOLOGY
Food Microbiol.
volume
16
issue
6
pages
575-582 pages
Web of Science type
Article
Web of Science id
000084405000005
ISSN
0740-0020
language
English
UGent publication?
yes
classification
A1
id
120411
handle
http://hdl.handle.net/1854/LU-120411
date created
2004-01-14 13:35:00
date last changed
2016-12-19 15:37:25
@article{120411,
  author       = {Uyttendaele, Mieke and Debevere, Johan and LINDQVIST, R},
  issn         = {0740-0020},
  journal      = {FOOD MICROBIOLOGY},
  language     = {eng},
  number       = {6},
  pages        = {575--582},
  title        = {Evaluation of buoyant density centrifugation as a sample preparation method for NASBA-ELGA detection of Campylobacter jejuni in foods.},
  volume       = {16},
  year         = {1999},
}

Chicago
Uyttendaele, Mieke, Johan Debevere, and R LINDQVIST. 1999. “Evaluation of Buoyant Density Centrifugation as a Sample Preparation Method for NASBA-ELGA Detection of Campylobacter Jejuni in Foods.” Food Microbiology 16 (6): 575–582.
APA
Uyttendaele, M., Debevere, J., & LINDQVIST, R. (1999). Evaluation of buoyant density centrifugation as a sample preparation method for NASBA-ELGA detection of Campylobacter jejuni in foods. FOOD MICROBIOLOGY, 16(6), 575–582.
Vancouver
1.
Uyttendaele M, Debevere J, LINDQVIST R. Evaluation of buoyant density centrifugation as a sample preparation method for NASBA-ELGA detection of Campylobacter jejuni in foods. FOOD MICROBIOLOGY. 1999;16(6):575–82.
MLA
Uyttendaele, Mieke, Johan Debevere, and R LINDQVIST. “Evaluation of Buoyant Density Centrifugation as a Sample Preparation Method for NASBA-ELGA Detection of Campylobacter Jejuni in Foods.” FOOD MICROBIOLOGY 16.6 (1999): 575–582. Print.