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Effect of stress induced by suboptimal growth factors on survival of Escherichia coli O157: H7.

Mieke Uyttendaele UGent, I TAVERNIERS and Johan Debevere (2001) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 66(1-2). p.31-37
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
journal title
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Int. J. Food Microbiol.
volume
66
issue
1-2
pages
31-37 pages
Web of Science type
Article
Web of Science id
000169101200005
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.579 (2001)
JCR rank
8/94 (2001)
JCR quartile
1 (2001)
ISSN
0168-1605
language
English
UGent publication?
yes
classification
A1
id
147694
handle
http://hdl.handle.net/1854/LU-147694
date created
2004-01-14 13:38:00
date last changed
2016-12-19 15:38:34
@article{147694,
  author       = {Uyttendaele, Mieke and TAVERNIERS, I and Debevere, Johan},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  language     = {eng},
  number       = {1-2},
  pages        = {31--37},
  title        = {Effect of stress induced by suboptimal growth factors on survival of Escherichia coli O157: H7.},
  volume       = {66},
  year         = {2001},
}

Chicago
Uyttendaele, Mieke, I TAVERNIERS, and Johan Debevere. 2001. “Effect of Stress Induced by Suboptimal Growth Factors on Survival of Escherichia Coli O157: H7.” International Journal of Food Microbiology 66 (1-2): 31–37.
APA
Uyttendaele, M., TAVERNIERS, I., & Debevere, J. (2001). Effect of stress induced by suboptimal growth factors on survival of Escherichia coli O157: H7. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 66(1-2), 31–37.
Vancouver
1.
Uyttendaele M, TAVERNIERS I, Debevere J. Effect of stress induced by suboptimal growth factors on survival of Escherichia coli O157: H7. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2001;66(1-2):31–7.
MLA
Uyttendaele, Mieke, I TAVERNIERS, and Johan Debevere. “Effect of Stress Induced by Suboptimal Growth Factors on Survival of Escherichia Coli O157: H7.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 66.1-2 (2001): 31–37. Print.