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Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis

Kris Audenaert UGent, Klaas D'Haene UGent, Kathy Messens UGent, Tony Ruyssen UGent, Peter Vandamme UGent and Geert Huys UGent (2010) FOOD MICROBIOLOGY. 27(1). p.12-18
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
BEEF, DGGE, SAUSAGES, IDENTIFICATION, SPOILAGE, SHELF-LIFE, PROBIOTIC PRODUCTS, SP NOV., 16S RIBOSOMAL-RNA, Lactic acid bacteria, Cooked meat, MAP, Spoilage, Core flora, GENE
journal title
FOOD MICROBIOLOGY
Food Microbiol.
volume
27
issue
1
pages
12 - 18
Web of Science type
Article
Web of Science id
000272436000002
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
3.32 (2010)
JCR rank
6/124 (2010)
JCR quartile
1 (2010)
ISSN
0740-0020
DOI
10.1016/j.fm.2009.04.006
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
692084
handle
http://hdl.handle.net/1854/LU-692084
date created
2009-06-12 08:03:35
date last changed
2013-10-15 14:15:24
@article{692084,
  author       = {Audenaert, Kris and D'Haene, Klaas and Messens, Kathy and Ruyssen, Tony and Vandamme, Peter and Huys, Geert},
  issn         = {0740-0020},
  journal      = {FOOD MICROBIOLOGY},
  keyword      = {BEEF,DGGE,SAUSAGES,IDENTIFICATION,SPOILAGE,SHELF-LIFE,PROBIOTIC PRODUCTS,SP NOV.,16S RIBOSOMAL-RNA,Lactic acid bacteria,Cooked meat,MAP,Spoilage,Core flora,GENE},
  language     = {eng},
  number       = {1},
  pages        = {12--18},
  title        = {Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis},
  url          = {http://dx.doi.org/10.1016/j.fm.2009.04.006},
  volume       = {27},
  year         = {2010},
}

Chicago
Audenaert, Kris, Klaas D’Haene, Kathy Messens, Tony Ruyssen, Peter Vandamme, and Geert Huys. 2010. “Diversity of Lactic Acid Bacteria from Modified Atmosphere Packaged Sliced Cooked Meat Products at Sell-by Date Assessed by PCR-denaturing Gradient Gel Electrophoresis.” Food Microbiology 27 (1): 12–18.
APA
Audenaert, Kris, D’Haene, K., Messens, K., Ruyssen, T., Vandamme, P., & Huys, G. (2010). Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis. FOOD MICROBIOLOGY, 27(1), 12–18.
Vancouver
1.
Audenaert K, D’Haene K, Messens K, Ruyssen T, Vandamme P, Huys G. Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis. FOOD MICROBIOLOGY. 2010;27(1):12–8.
MLA
Audenaert, Kris, Klaas D’Haene, Kathy Messens, et al. “Diversity of Lactic Acid Bacteria from Modified Atmosphere Packaged Sliced Cooked Meat Products at Sell-by Date Assessed by PCR-denaturing Gradient Gel Electrophoresis.” FOOD MICROBIOLOGY 27.1 (2010): 12–18. Print.