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Assessment throughout a whole fishing year of the dominant microbiota of peeled brown shrimp (Crangon crangon) stored for 7 days under modified atmosphere packaging at 4 °C without preservatives

(2016) FOOD MICROBIOLOGY. 54. p.60-71
Author
Organization
Keywords
LACTIC-ACID BACTERIA, Brown shrimp, 16S RIBOSOMAL-RNA, Next-generation sequencing, DGGE, Modified atmosphere packaging, Microbial spoilage, GRADIENT GEL-ELECTROPHORESIS, SALMO-SALAR STEAKS, BROCHOTHRIX-THERMOSPHACTA, SPOILAGE BACTERIA, VAGOCOCCUS-SALMONINARUM, SENSORY CHARACTERISTICS, SHELF-LIFE, ENRICHED ATMOSPHERES

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Citation

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

MLA
Calliauw, Fien, et al. “Assessment throughout a Whole Fishing Year of the Dominant Microbiota of Peeled Brown Shrimp (Crangon Crangon) Stored for 7 Days under Modified Atmosphere Packaging at 4 °C without Preservatives.” FOOD MICROBIOLOGY, vol. 54, 2016, pp. 60–71, doi:10.1016/j.fm.2015.10.016.
APA
Calliauw, F., De Mulder, T., Broekaert, K., Vlaemynck, G., Michiels, C., & Heyndrickx, M. (2016). Assessment throughout a whole fishing year of the dominant microbiota of peeled brown shrimp (Crangon crangon) stored for 7 days under modified atmosphere packaging at 4 °C without preservatives. FOOD MICROBIOLOGY, 54, 60–71. https://doi.org/10.1016/j.fm.2015.10.016
Chicago author-date
Calliauw, Fien, Thijs De Mulder, Katrien Broekaert, Geertrui Vlaemynck, Chris Michiels, and Marc Heyndrickx. 2016. “Assessment throughout a Whole Fishing Year of the Dominant Microbiota of Peeled Brown Shrimp (Crangon Crangon) Stored for 7 Days under Modified Atmosphere Packaging at 4 °C without Preservatives.” FOOD MICROBIOLOGY 54: 60–71. https://doi.org/10.1016/j.fm.2015.10.016.
Chicago author-date (all authors)
Calliauw, Fien, Thijs De Mulder, Katrien Broekaert, Geertrui Vlaemynck, Chris Michiels, and Marc Heyndrickx. 2016. “Assessment throughout a Whole Fishing Year of the Dominant Microbiota of Peeled Brown Shrimp (Crangon Crangon) Stored for 7 Days under Modified Atmosphere Packaging at 4 °C without Preservatives.” FOOD MICROBIOLOGY 54: 60–71. doi:10.1016/j.fm.2015.10.016.
Vancouver
1.
Calliauw F, De Mulder T, Broekaert K, Vlaemynck G, Michiels C, Heyndrickx M. Assessment throughout a whole fishing year of the dominant microbiota of peeled brown shrimp (Crangon crangon) stored for 7 days under modified atmosphere packaging at 4 °C without preservatives. FOOD MICROBIOLOGY. 2016;54:60–71.
IEEE
[1]
F. Calliauw, T. De Mulder, K. Broekaert, G. Vlaemynck, C. Michiels, and M. Heyndrickx, “Assessment throughout a whole fishing year of the dominant microbiota of peeled brown shrimp (Crangon crangon) stored for 7 days under modified atmosphere packaging at 4 °C without preservatives,” FOOD MICROBIOLOGY, vol. 54, pp. 60–71, 2016.
@article{7150234,
  author       = {{Calliauw, Fien and De Mulder, Thijs and Broekaert, Katrien and Vlaemynck, Geertrui and Michiels, Chris and Heyndrickx, Marc}},
  issn         = {{0740-0020}},
  journal      = {{FOOD MICROBIOLOGY}},
  keywords     = {{LACTIC-ACID BACTERIA,Brown shrimp,16S RIBOSOMAL-RNA,Next-generation sequencing,DGGE,Modified atmosphere packaging,Microbial spoilage,GRADIENT GEL-ELECTROPHORESIS,SALMO-SALAR STEAKS,BROCHOTHRIX-THERMOSPHACTA,SPOILAGE BACTERIA,VAGOCOCCUS-SALMONINARUM,SENSORY CHARACTERISTICS,SHELF-LIFE,ENRICHED ATMOSPHERES}},
  language     = {{eng}},
  pages        = {{60--71}},
  title        = {{Assessment throughout a whole fishing year of the dominant microbiota of peeled brown shrimp (Crangon crangon) stored for 7 days under modified atmosphere packaging at 4 °C without preservatives}},
  url          = {{http://dx.doi.org/10.1016/j.fm.2015.10.016}},
  volume       = {{54}},
  year         = {{2016}},
}

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