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Identification, enzymatic spoilage characterization and proteolytic activity quantification of Pseudomonas spp. isolated from different foods

(2016) FOOD MICROBIOLOGY. 54. p.142-153
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identification, Pseudomonas spp., enzymatic activity, protease, aprX gene, MOLECULAR CHARACTERIZATION, SELECTIVE MEDIUM, RAW-MILK, GENE, STRAINS, MEAT, PROTEASE, STORAGE, PUTIDA, FRAGI

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Chicago
Caldera, Lucia, L Franzetti, Els Van Coillie, Paul De Vos, Pieter Stragier, Jan De Block, and Marc Heyndrickx. 2016. “Identification, Enzymatic Spoilage Characterization and Proteolytic Activity Quantification of Pseudomonas Spp. Isolated from Different Foods.” Food Microbiology 54: 142–153.
APA
Caldera, L., Franzetti, L., Van Coillie, E., De Vos, P., Stragier, P., De Block, J., & Heyndrickx, M. (2016). Identification, enzymatic spoilage characterization and proteolytic activity quantification of Pseudomonas spp. isolated from different foods. FOOD MICROBIOLOGY, 54, 142–153.
Vancouver
1.
Caldera L, Franzetti L, Van Coillie E, De Vos P, Stragier P, De Block J, et al. Identification, enzymatic spoilage characterization and proteolytic activity quantification of Pseudomonas spp. isolated from different foods. FOOD MICROBIOLOGY. 2016;54:142–53.
MLA
Caldera, Lucia, L Franzetti, Els Van Coillie, et al. “Identification, Enzymatic Spoilage Characterization and Proteolytic Activity Quantification of Pseudomonas Spp. Isolated from Different Foods.” FOOD MICROBIOLOGY 54 (2016): 142–153. Print.
@article{6997699,
  author       = {Caldera, Lucia and Franzetti, L and Van Coillie, Els and De Vos, Paul and Stragier, Pieter and De Block, Jan and Heyndrickx, Marc},
  issn         = {0740-0020},
  journal      = {FOOD MICROBIOLOGY},
  keyword      = {identification,Pseudomonas spp.,enzymatic activity,protease,aprX gene,MOLECULAR CHARACTERIZATION,SELECTIVE MEDIUM,RAW-MILK,GENE,STRAINS,MEAT,PROTEASE,STORAGE,PUTIDA,FRAGI},
  language     = {eng},
  pages        = {142--153},
  title        = {Identification, enzymatic spoilage characterization and proteolytic activity quantification of Pseudomonas spp. isolated from different foods},
  url          = {http://dx.doi.org/10.1016/j.fm.2015.10.004},
  volume       = {54},
  year         = {2016},
}

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