Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis
- Author
- Kris Audenaert (UGent) , Klaas D'Haene (UGent) , Kathy Messens (UGent) , Tony Ruyssen (UGent) , Peter Vandamme (UGent) and Geert Huys (UGent)
- Organization
- Keywords
- BEEF, DGGE, SAUSAGES, IDENTIFICATION, SPOILAGE, SHELF-LIFE, PROBIOTIC PRODUCTS, SP NOV., 16S RIBOSOMAL-RNA, Lactic acid bacteria, Cooked meat, MAP, Spoilage, Core flora, GENE
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-692084
- MLA
- Audenaert, Kris, 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, vol. 27, no. 1, 2010, pp. 12–18, doi:10.1016/j.fm.2009.04.006.
- APA
- Audenaert, K., 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. https://doi.org/10.1016/j.fm.2009.04.006
- Chicago author-date
- 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. https://doi.org/10.1016/j.fm.2009.04.006.
- Chicago author-date (all authors)
- 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. doi:10.1016/j.fm.2009.04.006.
- 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.
- IEEE
- [1]K. Audenaert, K. D’Haene, K. Messens, T. Ruyssen, P. Vandamme, and G. Huys, “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, vol. 27, no. 1, pp. 12–18, 2010.
@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}},
keywords = {{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://doi.org/10.1016/j.fm.2009.04.006}},
volume = {{27}},
year = {{2010}},
}
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