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A culture-dependent and -independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product

(2013) FOOD RESEARCH INTERNATIONAL. 50(1). p.232-240
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Keywords
MICROBIAL-POPULATIONS, STARTER CULTURES, SAUSAGE FERMENTATION, MOLECULAR METHODS, GENOMIC DNA, PCR-DGGE ANALYSIS, POLYMERASE-CHAIN-REACTION, 16S RIBOSOMAL-RNA, SINGLE-BASE CHANGES, RpoA gene, DGGE, GRADIENT GEL-ELECTROPHORESIS, Lactic acid bacteria, PheS gene, Rep-PCR, Nem chua

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Citation

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MLA
Nguyen Thi Lam, Doan, Koenraad Van Hoorde, Margo Cnockaert, et al. “A Culture-dependent and -independent Approach for the Identification of Lactic Acid Bacteria Associated with the Production of Nem Chua, a Vietnamese Fermented Meat Product.” FOOD RESEARCH INTERNATIONAL 50.1 (2013): 232–240. Print.
APA
Nguyen Thi Lam, D., Van Hoorde, K., Cnockaert, M., De Brandt, E., De Bruyne, K., Le Thanh, B., & Vandamme, P. (2013). A culture-dependent and -independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product. FOOD RESEARCH INTERNATIONAL, 50(1), 232–240.
Chicago author-date
Nguyen Thi Lam, Doan, Koenraad Van Hoorde, Margo Cnockaert, Evie De Brandt, Katrien De Bruyne, Binh Le Thanh, and Peter Vandamme. 2013. “A Culture-dependent and -independent Approach for the Identification of Lactic Acid Bacteria Associated with the Production of Nem Chua, a Vietnamese Fermented Meat Product.” Food Research International 50 (1): 232–240.
Chicago author-date (all authors)
Nguyen Thi Lam, Doan, Koenraad Van Hoorde, Margo Cnockaert, Evie De Brandt, Katrien De Bruyne, Binh Le Thanh, and Peter Vandamme. 2013. “A Culture-dependent and -independent Approach for the Identification of Lactic Acid Bacteria Associated with the Production of Nem Chua, a Vietnamese Fermented Meat Product.” Food Research International 50 (1): 232–240.
Vancouver
1.
Nguyen Thi Lam D, Van Hoorde K, Cnockaert M, De Brandt E, De Bruyne K, Le Thanh B, et al. A culture-dependent and -independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product. FOOD RESEARCH INTERNATIONAL. 2013;50(1):232–40.
IEEE
[1]
D. Nguyen Thi Lam et al., “A culture-dependent and -independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product,” FOOD RESEARCH INTERNATIONAL, vol. 50, no. 1, pp. 232–240, 2013.
@article{4278674,
  author       = {Nguyen Thi Lam, Doan and Van Hoorde, Koenraad and Cnockaert, Margo and De Brandt, Evie and De Bruyne, Katrien and Le Thanh, Binh and Vandamme, Peter},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  keywords     = {MICROBIAL-POPULATIONS,STARTER CULTURES,SAUSAGE FERMENTATION,MOLECULAR METHODS,GENOMIC DNA,PCR-DGGE ANALYSIS,POLYMERASE-CHAIN-REACTION,16S RIBOSOMAL-RNA,SINGLE-BASE CHANGES,RpoA gene,DGGE,GRADIENT GEL-ELECTROPHORESIS,Lactic acid bacteria,PheS gene,Rep-PCR,Nem chua},
  language     = {eng},
  number       = {1},
  pages        = {232--240},
  title        = {A culture-dependent and -independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product},
  url          = {http://dx.doi.org/10.1016/j.foodres.2012.09.029},
  volume       = {50},
  year         = {2013},
}

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