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The use of essential oils in marinade to extend the microbial shelf life of fish and meat

Sam Van Haute (UGent) , Katleen Raes (UGent) , Paul Van der Meeren (UGent) and Imca Sampers (UGent)
(2015) Food Technology, VBFoodNet conference, Abstracts.
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Citation

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MLA
Van Haute, Sam, et al. “The Use of Essential Oils in Marinade to Extend the Microbial Shelf Life of Fish and Meat.” Food Technology, VBFoodNet Conference, Abstracts, 2015.
APA
Van Haute, S., Raes, K., Van der Meeren, P., & Sampers, I. (2015). The use of essential oils in marinade to extend the microbial shelf life of fish and meat. Food Technology, VBFoodNet Conference, Abstracts. Presented at the VBFoodNet conference on Food Technology: Towards a more efficient use of natural resources, NhaTrang, Vietnam.
Chicago author-date
Van Haute, Sam, Katleen Raes, Paul Van der Meeren, and Imca Sampers. 2015. “The Use of Essential Oils in Marinade to Extend the Microbial Shelf Life of Fish and Meat.” In Food Technology, VBFoodNet Conference, Abstracts.
Chicago author-date (all authors)
Van Haute, Sam, Katleen Raes, Paul Van der Meeren, and Imca Sampers. 2015. “The Use of Essential Oils in Marinade to Extend the Microbial Shelf Life of Fish and Meat.” In Food Technology, VBFoodNet Conference, Abstracts.
Vancouver
1.
Van Haute S, Raes K, Van der Meeren P, Sampers I. The use of essential oils in marinade to extend the microbial shelf life of fish and meat. In: Food Technology, VBFoodNet conference, Abstracts. 2015.
IEEE
[1]
S. Van Haute, K. Raes, P. Van der Meeren, and I. Sampers, “The use of essential oils in marinade to extend the microbial shelf life of fish and meat,” in Food Technology, VBFoodNet conference, Abstracts, NhaTrang, Vietnam, 2015.
@inproceedings{7191519,
  articleno    = {{presentation S1.3}},
  author       = {{Van Haute, Sam and Raes, Katleen and Van der Meeren, Paul and Sampers, Imca}},
  booktitle    = {{Food Technology, VBFoodNet conference, Abstracts}},
  language     = {{eng}},
  location     = {{NhaTrang, Vietnam}},
  title        = {{The use of essential oils in marinade to extend the microbial shelf life of fish and meat}},
  year         = {{2015}},
}