The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: a case study with Lactobacillus sakei 10A
- Author
- Lieve Vermeiren (UGent) , Frank Devlieghere (UGent) , Isabelle Vandekinderen, U Rajtak and Johan Debevere
- Organization
- Keywords
- Lactobacillus sakei, protective cultures, cooked meat products, biopreservation, buffering capacity, glucose, sensory analysis, lactic acid bacteria, LACTIC-ACID BACTERIA, LISTERIA-MONOCYTOGENES, SHELF-LIFE, SODIUM LACTATE, SPOILAGE, HAM, PRESERVATION, GROWTH, MODEL, BIOPRESERVATION
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-364467
- MLA
- Vermeiren, Lieve, et al. “The Sensory Acceptability of Cooked Meat Products Treated with a Protective Culture Depends on Glucose Content and Buffering Capacity: A Case Study with Lactobacillus Sakei 10A.” MEAT SCIENCE, vol. 74, no. 3, 2006, pp. 532–45, doi:10.1016/j.meatsci.2006.05.003.
- APA
- Vermeiren, L., Devlieghere, F., Vandekinderen, I., Rajtak, U., & Debevere, J. (2006). The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: a case study with Lactobacillus sakei 10A. MEAT SCIENCE, 74(3), 532–545. https://doi.org/10.1016/j.meatsci.2006.05.003
- Chicago author-date
- Vermeiren, Lieve, Frank Devlieghere, Isabelle Vandekinderen, U Rajtak, and Johan Debevere. 2006. “The Sensory Acceptability of Cooked Meat Products Treated with a Protective Culture Depends on Glucose Content and Buffering Capacity: A Case Study with Lactobacillus Sakei 10A.” MEAT SCIENCE 74 (3): 532–45. https://doi.org/10.1016/j.meatsci.2006.05.003.
- Chicago author-date (all authors)
- Vermeiren, Lieve, Frank Devlieghere, Isabelle Vandekinderen, U Rajtak, and Johan Debevere. 2006. “The Sensory Acceptability of Cooked Meat Products Treated with a Protective Culture Depends on Glucose Content and Buffering Capacity: A Case Study with Lactobacillus Sakei 10A.” MEAT SCIENCE 74 (3): 532–545. doi:10.1016/j.meatsci.2006.05.003.
- Vancouver
- 1.Vermeiren L, Devlieghere F, Vandekinderen I, Rajtak U, Debevere J. The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: a case study with Lactobacillus sakei 10A. MEAT SCIENCE. 2006;74(3):532–45.
- IEEE
- [1]L. Vermeiren, F. Devlieghere, I. Vandekinderen, U. Rajtak, and J. Debevere, “The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: a case study with Lactobacillus sakei 10A,” MEAT SCIENCE, vol. 74, no. 3, pp. 532–545, 2006.
@article{364467,
author = {{Vermeiren, Lieve and Devlieghere, Frank and Vandekinderen, Isabelle and Rajtak, U and Debevere, Johan}},
issn = {{0309-1740}},
journal = {{MEAT SCIENCE}},
keywords = {{Lactobacillus sakei,protective cultures,cooked meat products,biopreservation,buffering capacity,glucose,sensory analysis,lactic acid bacteria,LACTIC-ACID BACTERIA,LISTERIA-MONOCYTOGENES,SHELF-LIFE,SODIUM LACTATE,SPOILAGE,HAM,PRESERVATION,GROWTH,MODEL,BIOPRESERVATION}},
language = {{eng}},
number = {{3}},
pages = {{532--545}},
title = {{The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: a case study with Lactobacillus sakei 10A}},
url = {{http://doi.org/10.1016/j.meatsci.2006.05.003}},
volume = {{74}},
year = {{2006}},
}
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