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Detection of low numbers of healthy and sub-lethally injured Salmonella enterica in chocolate

Vicky Jasson (UGent) , Leen Baert (UGent) and Mieke Uyttendaele (UGent)
Author
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Keywords
RAPID DETECTION METHODS, VIDAS (R) Easy SLM, ESCHERICHIA-COLI O157, REAL-TIME PCR, ENRICHMENT CONDITIONS, FOODBORNE PATHOGENS, SUBLETHAL INJURY, CULTURE METHOD, SAMPLES, MONOCYTOGENES, FOODS, iQ-Check (TM) Salmonella II, Chocolate, Sub-lethal injury, Real-time PCR, Salmonella

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Citation

Please use this url to cite or link to this publication:

MLA
Jasson, Vicky, Leen Baert, and Mieke Uyttendaele. “Detection of Low Numbers of Healthy and Sub-lethally Injured Salmonella Enterica in Chocolate.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 145.2-3 (2011): 488–491. Print.
APA
Jasson, V., Baert, L., & Uyttendaele, M. (2011). Detection of low numbers of healthy and sub-lethally injured Salmonella enterica in chocolate. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 145(2-3), 488–491.
Chicago author-date
Jasson, Vicky, Leen Baert, and Mieke Uyttendaele. 2011. “Detection of Low Numbers of Healthy and Sub-lethally Injured Salmonella Enterica in Chocolate.” International Journal of Food Microbiology 145 (2-3): 488–491.
Chicago author-date (all authors)
Jasson, Vicky, Leen Baert, and Mieke Uyttendaele. 2011. “Detection of Low Numbers of Healthy and Sub-lethally Injured Salmonella Enterica in Chocolate.” International Journal of Food Microbiology 145 (2-3): 488–491.
Vancouver
1.
Jasson V, Baert L, Uyttendaele M. Detection of low numbers of healthy and sub-lethally injured Salmonella enterica in chocolate. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2011;145(2-3):488–91.
IEEE
[1]
V. Jasson, L. Baert, and M. Uyttendaele, “Detection of low numbers of healthy and sub-lethally injured Salmonella enterica in chocolate,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 145, no. 2–3, pp. 488–491, 2011.
@article{1850763,
  author       = {{Jasson, Vicky and Baert, Leen and Uyttendaele, Mieke}},
  issn         = {{0168-1605}},
  journal      = {{INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}},
  keywords     = {{RAPID DETECTION METHODS,VIDAS (R) Easy SLM,ESCHERICHIA-COLI O157,REAL-TIME PCR,ENRICHMENT CONDITIONS,FOODBORNE PATHOGENS,SUBLETHAL INJURY,CULTURE METHOD,SAMPLES,MONOCYTOGENES,FOODS,iQ-Check (TM) Salmonella II,Chocolate,Sub-lethal injury,Real-time PCR,Salmonella}},
  language     = {{eng}},
  number       = {{2-3}},
  pages        = {{488--491}},
  title        = {{Detection of low numbers of healthy and sub-lethally injured Salmonella enterica in chocolate}},
  url          = {{http://dx.doi.org/10.1016/j.ijfoodmicro.2011.01.031}},
  volume       = {{145}},
  year         = {{2011}},
}

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