Ghent University Academic Bibliography

Advanced

Influence of modified atmosphere and preservatives on the growth of Zygosaccharomyces rouxii isolated from dried fruits.

A ELHALOUAT and Johan Debevere (1996) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 33(2-3). p.219-229
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
33
issue
2-3
pages
219-229 pages
Web of Science type
Article
ISSN
0168-1605
language
English
UGent publication?
yes
classification
A1
id
182079
handle
http://hdl.handle.net/1854/LU-182079
date created
2004-01-14 13:41:00
date last changed
2016-12-19 15:38:43
@article{182079,
  author       = {ELHALOUAT, A and Debevere, Johan},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  language     = {eng},
  number       = {2-3},
  pages        = {219--229},
  title        = {Influence of modified atmosphere and preservatives on the growth of Zygosaccharomyces rouxii isolated from dried fruits.},
  volume       = {33},
  year         = {1996},
}

Chicago
ELHALOUAT, A, and Johan Debevere. 1996. “Influence of Modified Atmosphere and Preservatives on the Growth of Zygosaccharomyces Rouxii Isolated from Dried Fruits.” International Journal of Food Microbiology 33 (2-3): 219–229.
APA
ELHALOUAT, A., & Debevere, J. (1996). Influence of modified atmosphere and preservatives on the growth of Zygosaccharomyces rouxii isolated from dried fruits. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 33(2-3), 219–229.
Vancouver
1.
ELHALOUAT A, Debevere J. Influence of modified atmosphere and preservatives on the growth of Zygosaccharomyces rouxii isolated from dried fruits. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 1996;33(2-3):219–29.
MLA
ELHALOUAT, A, and Johan Debevere. “Influence of Modified Atmosphere and Preservatives on the Growth of Zygosaccharomyces Rouxii Isolated from Dried Fruits.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 33.2-3 (1996): 219–229. Print.