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Establishment of procedures provoking sub-lethal injury of Listeria monocytogenes, Campylobacter jejuni and Escherichia coli O157 to serve method performance testing

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sub-lethal injury, oxidative stress, acid stress, freeze stress, cold stress, heat stress, ENVIRONMENTAL PARAMETERS, SELECTIVE ENRICHMENT, FOODBORNE PATHOGENS, FOOD MICROBIOLOGY, CHILLED STORAGE, RECOVERY, SURVIVAL, GROWTH, STRESS, CELLS

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Citation

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MLA
Jasson, Vicky, Mieke Uyttendaele, Andreja Rajkovic, et al. “Establishment of Procedures Provoking Sub-lethal Injury of Listeria Monocytogenes, Campylobacter Jejuni and Escherichia Coli O157 to Serve Method Performance Testing.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 118.3 (2007): 241–249. Print.
APA
Jasson, V., Uyttendaele, M., Rajkovic, A., & Debevere, J. (2007). Establishment of procedures provoking sub-lethal injury of Listeria monocytogenes, Campylobacter jejuni and Escherichia coli O157 to serve method performance testing. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 118(3), 241–249.
Chicago author-date
Jasson, Vicky, Mieke Uyttendaele, Andreja Rajkovic, and Johan Debevere. 2007. “Establishment of Procedures Provoking Sub-lethal Injury of Listeria Monocytogenes, Campylobacter Jejuni and Escherichia Coli O157 to Serve Method Performance Testing.” International Journal of Food Microbiology 118 (3): 241–249.
Chicago author-date (all authors)
Jasson, Vicky, Mieke Uyttendaele, Andreja Rajkovic, and Johan Debevere. 2007. “Establishment of Procedures Provoking Sub-lethal Injury of Listeria Monocytogenes, Campylobacter Jejuni and Escherichia Coli O157 to Serve Method Performance Testing.” International Journal of Food Microbiology 118 (3): 241–249.
Vancouver
1.
Jasson V, Uyttendaele M, Rajkovic A, Debevere J. Establishment of procedures provoking sub-lethal injury of Listeria monocytogenes, Campylobacter jejuni and Escherichia coli O157 to serve method performance testing. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2007;118(3):241–9.
IEEE
[1]
V. Jasson, M. Uyttendaele, A. Rajkovic, and J. Debevere, “Establishment of procedures provoking sub-lethal injury of Listeria monocytogenes, Campylobacter jejuni and Escherichia coli O157 to serve method performance testing,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 118, no. 3, pp. 241–249, 2007.
@article{418971,
  author       = {{Jasson, Vicky and Uyttendaele, Mieke and Rajkovic, Andreja and Debevere, Johan}},
  issn         = {{0168-1605}},
  journal      = {{INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}},
  keywords     = {{sub-lethal injury,oxidative stress,acid stress,freeze stress,cold stress,heat stress,ENVIRONMENTAL PARAMETERS,SELECTIVE ENRICHMENT,FOODBORNE PATHOGENS,FOOD MICROBIOLOGY,CHILLED STORAGE,RECOVERY,SURVIVAL,GROWTH,STRESS,CELLS}},
  language     = {{eng}},
  number       = {{3}},
  pages        = {{241--249}},
  title        = {{Establishment of procedures provoking sub-lethal injury of Listeria monocytogenes, Campylobacter jejuni and Escherichia coli O157 to serve method performance testing}},
  url          = {{http://dx.doi.org/10.1016/j.ijfoodmicro.2007.07.016}},
  volume       = {{118}},
  year         = {{2007}},
}

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