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Growth and survival of Shigella sonnei and S-flexneri in minimal processed vegetables packed under equilibrium modified atmosphere and stored at 7 degrees C and 12 degrees C.

(2002) FOOD MICROBIOLOGY. 19(5). p.529-536
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Chicago
BAGAMBOULA, CF, Mieke Uyttendaele, and Johan Debevere. 2002. “Growth and Survival of Shigella Sonnei and S-flexneri in Minimal Processed Vegetables Packed Under Equilibrium Modified Atmosphere and Stored at 7 Degrees C and 12 Degrees C.” Food Microbiology 19 (5): 529–536.
APA
BAGAMBOULA, C., Uyttendaele, M., & Debevere, J. (2002). Growth and survival of Shigella sonnei and S-flexneri in minimal processed vegetables packed under equilibrium modified atmosphere and stored at 7 degrees C and 12 degrees C. FOOD MICROBIOLOGY, 19(5), 529–536.
Vancouver
1.
BAGAMBOULA C, Uyttendaele M, Debevere J. Growth and survival of Shigella sonnei and S-flexneri in minimal processed vegetables packed under equilibrium modified atmosphere and stored at 7 degrees C and 12 degrees C. FOOD MICROBIOLOGY. 2002;19(5):529–36.
MLA
BAGAMBOULA, CF, Mieke Uyttendaele, and Johan Debevere. “Growth and Survival of Shigella Sonnei and S-flexneri in Minimal Processed Vegetables Packed Under Equilibrium Modified Atmosphere and Stored at 7 Degrees C and 12 Degrees C.” FOOD MICROBIOLOGY 19.5 (2002): 529–536. Print.
@article{152072,
  author       = {BAGAMBOULA, CF and Uyttendaele, Mieke and Debevere, Johan},
  issn         = {0740-0020},
  journal      = {FOOD MICROBIOLOGY},
  language     = {eng},
  number       = {5},
  pages        = {529--536},
  title        = {Growth and survival of Shigella sonnei and S-flexneri in minimal processed vegetables packed under equilibrium modified atmosphere and stored at 7 degrees C and 12 degrees C.},
  volume       = {19},
  year         = {2002},
}

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