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Control of bioflavour and safety in fermented sausages: first results of a European project.

Daniël Demeyer, Marc Raemaekers, A RIZZO, A HOLCK, A DE SMEDT, B TEN BRINK, B HAGEN, C MONTEL, E ZANARDI, E MURBREKK, et al. (2000) FOOD RESEARCH INTERNATIONAL. 33(3-4). p.171-180
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
journal title
FOOD RESEARCH INTERNATIONAL
Food Res. Int.
volume
33
issue
3-4
pages
171-180 pages
Web of Science type
Article
Web of Science id
000087064100006
ISSN
0963-9969
language
English
UGent publication?
yes
classification
A1
id
171351
handle
http://hdl.handle.net/1854/LU-171351
date created
2004-01-14 13:40:00
date last changed
2016-12-19 15:37:55
@article{171351,
  author       = {Demeyer, Dani{\"e}l and Raemaekers, Marc and RIZZO, A and HOLCK, A and DE SMEDT, A and TEN BRINK, B and HAGEN, B and MONTEL, C and ZANARDI, E and MURBREKK, E and LEROY, F and VANDENDRIESSCHE, F and LORENTSEN, K and VENEMA, K and SUNESEN, L and STAHNKE, L and De Vuyst, Luc and TALON, R and CHIZZOLINI, R and EEROLA, S},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  language     = {eng},
  number       = {3-4},
  pages        = {171--180},
  title        = {Control of bioflavour and safety in fermented sausages: first results of a European project.},
  volume       = {33},
  year         = {2000},
}

Chicago
Demeyer, Daniël, Marc Raemaekers, A RIZZO, A HOLCK, A DE SMEDT, B TEN BRINK, B HAGEN, et al. 2000. “Control of Bioflavour and Safety in Fermented Sausages: First Results of a European Project.” Food Research International 33 (3-4): 171–180.
APA
Demeyer, Daniël, Raemaekers, M., RIZZO, A., HOLCK, A., DE SMEDT, A., TEN BRINK, B., HAGEN, B., et al. (2000). Control of bioflavour and safety in fermented sausages: first results of a European project. FOOD RESEARCH INTERNATIONAL, 33(3-4), 171–180.
Vancouver
1.
Demeyer D, Raemaekers M, RIZZO A, HOLCK A, DE SMEDT A, TEN BRINK B, et al. Control of bioflavour and safety in fermented sausages: first results of a European project. FOOD RESEARCH INTERNATIONAL. 2000;33(3-4):171–80.
MLA
Demeyer, Daniël, Marc Raemaekers, A RIZZO, et al. “Control of Bioflavour and Safety in Fermented Sausages: First Results of a European Project.” FOOD RESEARCH INTERNATIONAL 33.3-4 (2000): 171–180. Print.