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Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia.

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Chicago
LEISNER, JJ, Marc Vancanneyt, G RUSUL, Bruno Pot, K LEFEBVRE, A FRESI, and LK TEE. 2001. “Identification of Lactic Acid Bacteria Constituting the Predominating Microflora in an Acid-fermented Condiment (tempoyak) Popular in Malaysia.” International Journal of Food Microbiology 63 (1-2): 149–157.
APA
LEISNER, J., Vancanneyt, M., RUSUL, G., Pot, B., LEFEBVRE, K., FRESI, A., & TEE, L. (2001). Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 63(1-2), 149–157.
Vancouver
1.
LEISNER J, Vancanneyt M, RUSUL G, Pot B, LEFEBVRE K, FRESI A, et al. Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2001;63(1-2):149–57.
MLA
LEISNER, JJ, Marc Vancanneyt, G RUSUL, et al. “Identification of Lactic Acid Bacteria Constituting the Predominating Microflora in an Acid-fermented Condiment (tempoyak) Popular in Malaysia.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 63.1-2 (2001): 149–157. Print.
@article{139074,
  author       = {LEISNER, JJ and Vancanneyt, Marc and RUSUL, G and Pot, Bruno and LEFEBVRE, K and FRESI, A and TEE, LK},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  language     = {eng},
  number       = {1-2},
  pages        = {149--157},
  title        = {Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia.},
  volume       = {63},
  year         = {2001},
}

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