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Chitosan as a food preservative: possibilities and limitations.

Frank Devlieghere (UGent) , An Vermeulen (UGent) and Johan Debevere (UGent)
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Chicago
Devlieghere, Frank, An Vermeulen, and Johan Debevere. 2002. “Chitosan as a Food Preservative: Possibilities and Limitations.” In Food Micro 2002. 18th International ICFMH Symposium, Lillehammer (Noorwegen), 18-23 Augustus 2002, 83–86.
APA
Devlieghere, F., Vermeulen, A., & Debevere, J. (2002). Chitosan as a food preservative: possibilities and limitations. Food Micro 2002. 18th international ICFMH Symposium, Lillehammer (Noorwegen), 18-23 augustus 2002 (pp. 83–86).
Vancouver
1.
Devlieghere F, Vermeulen A, Debevere J. Chitosan as a food preservative: possibilities and limitations. Food Micro 2002. 18th international ICFMH Symposium, Lillehammer (Noorwegen), 18-23 augustus 2002. 2002. p. 83–6.
MLA
Devlieghere, Frank, An Vermeulen, and Johan Debevere. “Chitosan as a Food Preservative: Possibilities and Limitations.” Food Micro 2002. 18th International ICFMH Symposium, Lillehammer (Noorwegen), 18-23 Augustus 2002. 2002. 83–86. Print.
@inproceedings{152093,
  author       = {Devlieghere, Frank and Vermeulen, An and Debevere, Johan},
  booktitle    = {Food Micro 2002. 18th international ICFMH Symposium, Lillehammer (Noorwegen), 18-23 augustus 2002},
  language     = {eng},
  pages        = {83--86},
  title        = {Chitosan as a food preservative: possibilities and limitations.},
  year         = {2002},
}