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Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment

Vasileios Pothakos (UGent) , Cindy Snauwaert (UGent) , Paul De Vos (UGent) , Geert Huys (UGent) and Frank Devlieghere (UGent)
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Keywords
spoilage, PACKAGED REFRIGERATED BEEF, Leuconostoc gelidum subsp gasicomitatum, psychrotropic LAB, Source tracking, vegetable salads, POLYMERASE-CHAIN-REACTION, STORED FOOD-PRODUCTS, BROILER MEAT STRIPS, LEUCONOSTOC-GASICOMITATUM, SP-NOV., LACTOCOCCUS-PISCIUM, SHELF-LIFE, SPOILAGE, GELIDUM

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Citation

Please use this url to cite or link to this publication:

MLA
Pothakos, Vasileios, Cindy Snauwaert, Paul De Vos, et al. “Monitoring Psychrotrophic Lactic Acid Bacteria Contamination in a Ready-to-eat Vegetable Salad Production Environment.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 185 (2014): 7–16. Print.
APA
Pothakos, Vasileios, Snauwaert, C., De Vos, P., Huys, G., & Devlieghere, F. (2014). Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 185, 7–16.
Chicago author-date
Pothakos, Vasileios, Cindy Snauwaert, Paul De Vos, Geert Huys, and Frank Devlieghere. 2014. “Monitoring Psychrotrophic Lactic Acid Bacteria Contamination in a Ready-to-eat Vegetable Salad Production Environment.” International Journal of Food Microbiology 185: 7–16.
Chicago author-date (all authors)
Pothakos, Vasileios, Cindy Snauwaert, Paul De Vos, Geert Huys, and Frank Devlieghere. 2014. “Monitoring Psychrotrophic Lactic Acid Bacteria Contamination in a Ready-to-eat Vegetable Salad Production Environment.” International Journal of Food Microbiology 185: 7–16.
Vancouver
1.
Pothakos V, Snauwaert C, De Vos P, Huys G, Devlieghere F. Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2014;185:7–16.
IEEE
[1]
V. Pothakos, C. Snauwaert, P. De Vos, G. Huys, and F. Devlieghere, “Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 185, pp. 7–16, 2014.
@article{5758793,
  author       = {Pothakos, Vasileios and Snauwaert, Cindy and De Vos, Paul and Huys, Geert and Devlieghere, Frank},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  keywords     = {spoilage,PACKAGED REFRIGERATED BEEF,Leuconostoc gelidum subsp gasicomitatum,psychrotropic LAB,Source tracking,vegetable salads,POLYMERASE-CHAIN-REACTION,STORED FOOD-PRODUCTS,BROILER MEAT STRIPS,LEUCONOSTOC-GASICOMITATUM,SP-NOV.,LACTOCOCCUS-PISCIUM,SHELF-LIFE,SPOILAGE,GELIDUM},
  language     = {eng},
  pages        = {7--16},
  title        = {Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2014.05.009},
  volume       = {185},
  year         = {2014},
}

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