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Effect of the use of organic acids in drinking water during the last two weeks prior to slaughter on Salmonella shedding

Emily Valerie De Busser (UGent) , Jeroen Dewulf (UGent) , N Nollet, Kurt Houf (UGent) , K Schwarzer, L De Sadeleer, Lieven De Zutter (UGent) and Dominiek Maes (UGent)
(2007) International Symposium on the Epidemiology and control of foodborne pathogens in pork, 7th, Proceedings. p.280-280
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Citation

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MLA
De Busser, Emily Valerie, et al. “Effect of the Use of Organic Acids in Drinking Water during the Last Two Weeks Prior to Slaughter on Salmonella Shedding.” International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork, 7th, Proceedings, 2007, pp. 280–280.
APA
De Busser, E. V., Dewulf, J., Nollet, N., Houf, K., Schwarzer, K., De Sadeleer, L., … Maes, D. (2007). Effect of the use of organic acids in drinking water during the last two weeks prior to slaughter on Salmonella shedding. International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork, 7th, Proceedings, 280–280.
Chicago author-date
De Busser, Emily Valerie, Jeroen Dewulf, N Nollet, Kurt Houf, K Schwarzer, L De Sadeleer, Lieven De Zutter, and Dominiek Maes. 2007. “Effect of the Use of Organic Acids in Drinking Water during the Last Two Weeks Prior to Slaughter on Salmonella Shedding.” In International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork, 7th, Proceedings, 280–280.
Chicago author-date (all authors)
De Busser, Emily Valerie, Jeroen Dewulf, N Nollet, Kurt Houf, K Schwarzer, L De Sadeleer, Lieven De Zutter, and Dominiek Maes. 2007. “Effect of the Use of Organic Acids in Drinking Water during the Last Two Weeks Prior to Slaughter on Salmonella Shedding.” In International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork, 7th, Proceedings, 280–280.
Vancouver
1.
De Busser EV, Dewulf J, Nollet N, Houf K, Schwarzer K, De Sadeleer L, et al. Effect of the use of organic acids in drinking water during the last two weeks prior to slaughter on Salmonella shedding. In: International Symposium on the Epidemiology and control of foodborne pathogens in pork, 7th, Proceedings. 2007. p. 280–280.
IEEE
[1]
E. V. De Busser et al., “Effect of the use of organic acids in drinking water during the last two weeks prior to slaughter on Salmonella shedding,” in International Symposium on the Epidemiology and control of foodborne pathogens in pork, 7th, Proceedings, 2007, pp. 280–280.
@inproceedings{378573,
  author       = {{De Busser, Emily Valerie and Dewulf, Jeroen and Nollet, N and Houf, Kurt and Schwarzer, K and De Sadeleer, L and De Zutter, Lieven and Maes, Dominiek}},
  booktitle    = {{International Symposium on the Epidemiology and control of foodborne pathogens in pork, 7th, Proceedings}},
  language     = {{eng}},
  pages        = {{280--280}},
  title        = {{Effect of the use of organic acids in drinking water during the last two weeks prior to slaughter on Salmonella shedding}},
  year         = {{2007}},
}