Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature-high hydrostatic pressure pasteurization.
- Author
- F MOERMAN, B MERTENS, L DEMEY and André Huyghebaert (UGent)
- Organization
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-169478
- MLA
- MOERMAN, F., et al. “Reduction of Bacillus Subtilis, Bacillus Stearothermophilus and Streptococcus Faecalis in Meat Batters by Temperature-High Hydrostatic Pressure Pasteurization.” MEAT SCIENCE, vol. 59, no. 2, 2001, pp. 115–25.
- APA
- MOERMAN, F., MERTENS, B., DEMEY, L., & Huyghebaert, A. (2001). Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature-high hydrostatic pressure pasteurization. MEAT SCIENCE, 59(2), 115–125.
- Chicago author-date
- MOERMAN, F, B MERTENS, L DEMEY, and André Huyghebaert. 2001. “Reduction of Bacillus Subtilis, Bacillus Stearothermophilus and Streptococcus Faecalis in Meat Batters by Temperature-High Hydrostatic Pressure Pasteurization.” MEAT SCIENCE 59 (2): 115–25.
- Chicago author-date (all authors)
- MOERMAN, F, B MERTENS, L DEMEY, and André Huyghebaert. 2001. “Reduction of Bacillus Subtilis, Bacillus Stearothermophilus and Streptococcus Faecalis in Meat Batters by Temperature-High Hydrostatic Pressure Pasteurization.” MEAT SCIENCE 59 (2): 115–125.
- Vancouver
- 1.MOERMAN F, MERTENS B, DEMEY L, Huyghebaert A. Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature-high hydrostatic pressure pasteurization. MEAT SCIENCE. 2001;59(2):115–25.
- IEEE
- [1]F. MOERMAN, B. MERTENS, L. DEMEY, and A. Huyghebaert, “Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature-high hydrostatic pressure pasteurization.,” MEAT SCIENCE, vol. 59, no. 2, pp. 115–125, 2001.
@article{169478,
author = {{MOERMAN, F and MERTENS, B and DEMEY, L and Huyghebaert, André}},
issn = {{0309-1740}},
journal = {{MEAT SCIENCE}},
language = {{eng}},
number = {{2}},
pages = {{115--125}},
title = {{Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature-high hydrostatic pressure pasteurization.}},
volume = {{59}},
year = {{2001}},
}