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Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces

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Chicago
Vermeulen, An, Frank Devlieghere, K BERNAERTS, J VAN IMPE, and Johan Debevere. 2007. “Growth/no Growth Models Describing the Influence of pH, Lactic and Acetic Acid on Lactic Acid Bacteria Developed to Determine the Stability of Acidified Sauces.” International Journal of Food Microbiology 119 (3): 258–269.
APA
Vermeulen, An, Devlieghere, F., BERNAERTS, K., VAN IMPE, J., & Debevere, J. (2007). Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 119(3), 258–269.
Vancouver
1.
Vermeulen A, Devlieghere F, BERNAERTS K, VAN IMPE J, Debevere J. Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2007;119(3):258–69.
MLA
Vermeulen, An, Frank Devlieghere, K BERNAERTS, et al. “Growth/no Growth Models Describing the Influence of pH, Lactic and Acetic Acid on Lactic Acid Bacteria Developed to Determine the Stability of Acidified Sauces.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 119.3 (2007): 258–269. Print.
@article{419010,
  author       = {Vermeulen, An and Devlieghere, Frank and BERNAERTS, K and VAN IMPE, J and Debevere, Johan},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  language     = {eng},
  number       = {3},
  pages        = {258--269},
  title        = {Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces},
  volume       = {119},
  year         = {2007},
}

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