Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment
- Author
- Vasileios Pothakos (UGent) , Cindy Snauwaert (UGent) , Paul De Vos (UGent) , Geert Huys (UGent) and Frank Devlieghere (UGent)
- Organization
- 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: http://hdl.handle.net/1854/LU-5758793
- MLA
- Pothakos, Vasileios, et al. “Monitoring Psychrotrophic Lactic Acid Bacteria Contamination in a Ready-to-Eat Vegetable Salad Production Environment.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 185, 2014, pp. 7–16, doi:10.1016/j.ijfoodmicro.2014.05.009.
- APA
- Pothakos, V., 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. https://doi.org/10.1016/j.ijfoodmicro.2014.05.009
- 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. https://doi.org/10.1016/j.ijfoodmicro.2014.05.009.
- 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. doi:10.1016/j.ijfoodmicro.2014.05.009.
- 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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