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Development of a new protocol for the isolation and quantification of Arcobacter species from poultry products.

Kurt Houf (UGent) , Luc Devriese (UGent) , Lieven De Zutter (UGent) , Jan Van Hoof (UGent) and Peter Vandamme (UGent)
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Chicago
Houf, Kurt, Luc Devriese, Lieven De Zutter, Jan Van Hoof, and Peter Vandamme. 2001. “Development of a New Protocol for the Isolation and Quantification of Arcobacter Species from Poultry Products.” International Journal of Food Microbiology 71 (2-3): 189–196.
APA
Houf, K., Devriese, L., De Zutter, L., Van Hoof, J., & Vandamme, P. (2001). Development of a new protocol for the isolation and quantification of Arcobacter species from poultry products. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 71(2-3), 189–196.
Vancouver
1.
Houf K, Devriese L, De Zutter L, Van Hoof J, Vandamme P. Development of a new protocol for the isolation and quantification of Arcobacter species from poultry products. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2001;71(2-3):189–96.
MLA
Houf, Kurt, Luc Devriese, Lieven De Zutter, et al. “Development of a New Protocol for the Isolation and Quantification of Arcobacter Species from Poultry Products.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 71.2-3 (2001): 189–196. Print.
@article{146117,
  author       = {Houf, Kurt and Devriese, Luc and De Zutter, Lieven and Van Hoof, Jan and Vandamme, Peter},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  language     = {eng},
  number       = {2-3},
  pages        = {189--196},
  title        = {Development of a new protocol for the isolation and quantification of Arcobacter species from poultry products.},
  volume       = {71},
  year         = {2001},
}

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