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Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce.

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Chicago
Jacxsens, Liesbeth, Frank Devlieghere, Caroline Van der Steen, and Johan Debevere. 2001. “Effect of High Oxygen Modified Atmosphere Packaging on Microbial Growth and Sensorial Qualities of Fresh-cut Produce.” International Journal of Food Microbiology 71 (2-3): 197–210.
APA
Jacxsens, Liesbeth, Devlieghere, F., Van der Steen, C., & Debevere, J. (2001). Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 71(2-3), 197–210.
Vancouver
1.
Jacxsens L, Devlieghere F, Van der Steen C, Debevere J. Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2001;71(2-3):197–210.
MLA
Jacxsens, Liesbeth, Frank Devlieghere, Caroline Van der Steen, et al. “Effect of High Oxygen Modified Atmosphere Packaging on Microbial Growth and Sensorial Qualities of Fresh-cut Produce.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 71.2-3 (2001): 197–210. Print.
@article{147622,
  author       = {Jacxsens, Liesbeth and Devlieghere, Frank and Van der Steen, Caroline and Debevere, Johan},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  language     = {eng},
  number       = {2-3},
  pages        = {197--210},
  title        = {Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce.},
  volume       = {71},
  year         = {2001},
}

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