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Chicago
ZEITOUN, A, Frank Devlieghere, and Johan Debevere. 1999. “The Use of Buffered Lactic Acid and MAP to Increase the Shelf-life of Fresh Poultry Meat.” In Proceedings of a Meeting, Ploufragan-Frankrijk, 23-25 November 1996. European COST ACTION 97, Working Group 3 : Prevention of Contamination of Poultry Meat, Eggs and Egg Products on Status and Prospects of Decontamination and Preservation of Poultry and Egg Products, 1999, 61–70.
APA
ZEITOUN, A, Devlieghere, F., & Debevere, J. (1999). The use of buffered lactic acid and MAP to increase the shelf-life of fresh poultry meat. Proceedings of a meeting, Ploufragan-Frankrijk, 23-25 november 1996. European COST ACTION 97, Working group 3 : Prevention of contamination of poultry meat, eggs and egg products on Status and prospects of decontamination and preservation of poultry and egg products, 1999 (pp. 61–70).
Vancouver
1.
ZEITOUN A, Devlieghere F, Debevere J. The use of buffered lactic acid and MAP to increase the shelf-life of fresh poultry meat. Proceedings of a meeting, Ploufragan-Frankrijk, 23-25 november 1996. European COST ACTION 97, Working group 3 : Prevention of contamination of poultry meat, eggs and egg products on Status and prospects of decontamination and preservation of poultry and egg products, 1999. 1999. p. 61–70.
MLA
ZEITOUN, A, Frank Devlieghere, and Johan Debevere. “The Use of Buffered Lactic Acid and MAP to Increase the Shelf-life of Fresh Poultry Meat.” Proceedings of a Meeting, Ploufragan-Frankrijk, 23-25 November 1996. European COST ACTION 97, Working Group 3 : Prevention of Contamination of Poultry Meat, Eggs and Egg Products on Status and Prospects of Decontamination and Preservation of Poultry and Egg Products, 1999. 1999. 61–70. Print.
@inproceedings{120426,
  author       = {ZEITOUN, A and Devlieghere, Frank and Debevere, Johan},
  booktitle    = {Proceedings of a meeting, Ploufragan-Frankrijk, 23-25 november 1996. European COST ACTION 97, Working group 3 : Prevention of contamination of poultry meat, eggs and egg products on Status and prospects of decontamination and preservation of poultry and egg products, 1999},
  language     = {eng},
  pages        = {61--70},
  title        = {The use of buffered lactic acid and MAP to increase the shelf-life of fresh poultry meat.},
  year         = {1999},
}