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Influence of type of microorganism, food ingredients and food properties on high-pressure carbon dioxide inactivation of microorganisms

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Pseudomonas fluorescens, Emulsifier, Starch, NaCl, Oil, Protein, LACTOBACILLUS-PLANTARUM, LISTERIA-MONOCYTOGENES, ESCHERICHIA-COLI, MODIFIED ATMOSPHERE, pH, Water activity, Viscosity, High-pressure carbon dioxide, Bacterial inactivation, LACTOCOCCUS-LACTIS, BACTERIA, STERILIZATION, SUCROSE, GROWTH, NISIN

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Citation

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MLA
Garcia-Gonzalez, Linsey, AH Geeraerd, K Elst, et al. “Influence of Type of Microorganism, Food Ingredients and Food Properties on High-pressure Carbon Dioxide Inactivation of Microorganisms.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 129.3 (2009): 253–263. Print.
APA
Garcia-Gonzalez, L., Geeraerd, A., Elst, K., Van Ginneken, L., Van Impe, J., & Devlieghere, F. (2009). Influence of type of microorganism, food ingredients and food properties on high-pressure carbon dioxide inactivation of microorganisms. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 129(3), 253–263.
Chicago author-date
Garcia-Gonzalez, Linsey, AH Geeraerd, K Elst, L Van Ginneken, JF Van Impe, and Frank Devlieghere. 2009. “Influence of Type of Microorganism, Food Ingredients and Food Properties on High-pressure Carbon Dioxide Inactivation of Microorganisms.” International Journal of Food Microbiology 129 (3): 253–263.
Chicago author-date (all authors)
Garcia-Gonzalez, Linsey, AH Geeraerd, K Elst, L Van Ginneken, JF Van Impe, and Frank Devlieghere. 2009. “Influence of Type of Microorganism, Food Ingredients and Food Properties on High-pressure Carbon Dioxide Inactivation of Microorganisms.” International Journal of Food Microbiology 129 (3): 253–263.
Vancouver
1.
Garcia-Gonzalez L, Geeraerd A, Elst K, Van Ginneken L, Van Impe J, Devlieghere F. Influence of type of microorganism, food ingredients and food properties on high-pressure carbon dioxide inactivation of microorganisms. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2009;129(3):253–63.
IEEE
[1]
L. Garcia-Gonzalez, A. Geeraerd, K. Elst, L. Van Ginneken, J. Van Impe, and F. Devlieghere, “Influence of type of microorganism, food ingredients and food properties on high-pressure carbon dioxide inactivation of microorganisms,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 129, no. 3, pp. 253–263, 2009.
@article{536557,
  author       = {Garcia-Gonzalez, Linsey and Geeraerd, AH and Elst, K and Van Ginneken, L and Van Impe, JF and Devlieghere, Frank},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  keywords     = {Pseudomonas fluorescens,Emulsifier,Starch,NaCl,Oil,Protein,LACTOBACILLUS-PLANTARUM,LISTERIA-MONOCYTOGENES,ESCHERICHIA-COLI,MODIFIED ATMOSPHERE,pH,Water activity,Viscosity,High-pressure carbon dioxide,Bacterial inactivation,LACTOCOCCUS-LACTIS,BACTERIA,STERILIZATION,SUCROSE,GROWTH,NISIN},
  language     = {eng},
  number       = {3},
  pages        = {253--263},
  title        = {Influence of type of microorganism, food ingredients and food properties on high-pressure carbon dioxide inactivation of microorganisms},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2008.12.005},
  volume       = {129},
  year         = {2009},
}

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