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Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life

(2012) FOOD MICROBIOLOGY. 32(2). p.437-443
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Keywords
Spoilage, Enumeration method, Psychrotrophic lactic acid bacteria, Packaged food products, SPOILAGE-RELATED MICROBIOTA, BROILER MEAT STRIPS, MODIFIED-ATMOSPHERE, MICROBIOLOGICAL QUALITY, BROCHOTHRIX-THERMOSPHACTA, LEUCONOSTOC-GASICOMITATUM, COOKED HAM, PACKAGING CONDITIONS, SP NOV., VACUUM

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Citation

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

MLA
Pothakos, Vasileios, Simbarashe Samapundo, and Frank Devlieghere. “Total Mesophilic Counts Underestimate in Many Cases the Contamination Levels of Psychrotrophic Lactic Acid Bacteria (LAB) in Chilled-stored Food Products at the End of Their Shelf-life.” FOOD MICROBIOLOGY 32.2 (2012): 437–443. Print.
APA
Pothakos, Vasileios, Samapundo, S., & Devlieghere, F. (2012). Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life. FOOD MICROBIOLOGY, 32(2), 437–443.
Chicago author-date
Pothakos, Vasileios, Simbarashe Samapundo, and Frank Devlieghere. 2012. “Total Mesophilic Counts Underestimate in Many Cases the Contamination Levels of Psychrotrophic Lactic Acid Bacteria (LAB) in Chilled-stored Food Products at the End of Their Shelf-life.” Food Microbiology 32 (2): 437–443.
Chicago author-date (all authors)
Pothakos, Vasileios, Simbarashe Samapundo, and Frank Devlieghere. 2012. “Total Mesophilic Counts Underestimate in Many Cases the Contamination Levels of Psychrotrophic Lactic Acid Bacteria (LAB) in Chilled-stored Food Products at the End of Their Shelf-life.” Food Microbiology 32 (2): 437–443.
Vancouver
1.
Pothakos V, Samapundo S, Devlieghere F. Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life. FOOD MICROBIOLOGY. 2012;32(2):437–43.
IEEE
[1]
V. Pothakos, S. Samapundo, and F. Devlieghere, “Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life,” FOOD MICROBIOLOGY, vol. 32, no. 2, pp. 437–443, 2012.
@article{2973036,
  author       = {Pothakos, Vasileios and Samapundo, Simbarashe and Devlieghere, Frank},
  issn         = {0740-0020},
  journal      = {FOOD MICROBIOLOGY},
  keywords     = {Spoilage,Enumeration method,Psychrotrophic lactic acid bacteria,Packaged food products,SPOILAGE-RELATED MICROBIOTA,BROILER MEAT STRIPS,MODIFIED-ATMOSPHERE,MICROBIOLOGICAL QUALITY,BROCHOTHRIX-THERMOSPHACTA,LEUCONOSTOC-GASICOMITATUM,COOKED HAM,PACKAGING CONDITIONS,SP NOV.,VACUUM},
  language     = {eng},
  number       = {2},
  pages        = {437--443},
  title        = {Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life},
  url          = {http://dx.doi.org/10.1016/j.fm.2012.07.011},
  volume       = {32},
  year         = {2012},
}

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