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Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products

Vasileios Pothakos (UGent) , Cindy Snauwaert (UGent) , Paul De Vos (UGent) , Geert Huys (UGent) and Frank Devlieghere (UGent)
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Chicago
Pothakos, Vasileios, Cindy Snauwaert, Paul De Vos, Geert Huys, and Frank Devlieghere. 2013. “Psychrotrophic Lactic Acid Bacterium (LAB) Contamination: a Spoilage Problem for Cold-stored and Packaged Food Products.” In Microbial Spoilers in Food, Symposium Abstracts.
APA
Pothakos, Vasileios, Snauwaert, C., De Vos, P., Huys, G., & Devlieghere, F. (2013). Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products. Microbial Spoilers in Food, Symposium abstracts. Presented at the Microbial Spoilers in Food 2013 (Spoilers 2013).
Vancouver
1.
Pothakos V, Snauwaert C, De Vos P, Huys G, Devlieghere F. Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products. Microbial Spoilers in Food, Symposium abstracts. 2013.
MLA
Pothakos, Vasileios, Cindy Snauwaert, Paul De Vos, et al. “Psychrotrophic Lactic Acid Bacterium (LAB) Contamination: a Spoilage Problem for Cold-stored and Packaged Food Products.” Microbial Spoilers in Food, Symposium Abstracts. 2013. Print.
@inproceedings{4195420,
  author       = {Pothakos, Vasileios and Snauwaert, Cindy and De Vos, Paul and Huys, Geert and Devlieghere, Frank},
  booktitle    = {Microbial Spoilers in Food, Symposium abstracts},
  language     = {eng},
  location     = {Quimper, France},
  title        = {Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products},
  year         = {2013},
}