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Antibacterial activity of Lactobacillus plantarum UG1 isolated from dry sausage: Characterization, production and bactericidal action of plantaricin UG1

G ENAN, AA ELESSAWY, Mieke Uyttendaele UGent and Johan Debevere (1996) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 30(3). p.189-215
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
30
issue
3
pages
189-215 pages
publisher
Elsevier Science
Web of Science type
Article
ISSN
0168-1605
language
English
UGent publication?
yes
classification
A1
id
320371
handle
http://hdl.handle.net/1854/LU-320371
date created
2005-08-16 09:08:00
date last changed
2016-12-19 15:44:34
@article{320371,
  author       = {ENAN, G and ELESSAWY, AA and Uyttendaele, Mieke and Debevere, Johan},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  language     = {eng},
  number       = {3},
  pages        = {189--215},
  publisher    = {Elsevier Science},
  title        = {Antibacterial activity of Lactobacillus plantarum UG1 isolated from dry sausage: Characterization, production and bactericidal action of plantaricin UG1},
  volume       = {30},
  year         = {1996},
}

Chicago
ENAN, G, AA ELESSAWY, Mieke Uyttendaele, and Johan Debevere. 1996. “Antibacterial Activity of Lactobacillus Plantarum UG1 Isolated from Dry Sausage: Characterization, Production and Bactericidal Action of Plantaricin UG1.” International Journal of Food Microbiology 30 (3): 189–215.
APA
ENAN, G., ELESSAWY, A., Uyttendaele, M., & Debevere, J. (1996). Antibacterial activity of Lactobacillus plantarum UG1 isolated from dry sausage: Characterization, production and bactericidal action of plantaricin UG1. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 30(3), 189–215.
Vancouver
1.
ENAN G, ELESSAWY A, Uyttendaele M, Debevere J. Antibacterial activity of Lactobacillus plantarum UG1 isolated from dry sausage: Characterization, production and bactericidal action of plantaricin UG1. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. Elsevier Science; 1996;30(3):189–215.
MLA
ENAN, G, AA ELESSAWY, Mieke Uyttendaele, et al. “Antibacterial Activity of Lactobacillus Plantarum UG1 Isolated from Dry Sausage: Characterization, Production and Bactericidal Action of Plantaricin UG1.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 30.3 (1996): 189–215. Print.