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Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water

Anh Ngoc Tong Thi (UGent) , Imca Sampers (UGent) , Sam Van Haute (UGent) , Simbarashe Samapundo (UGent) , Bruno De Meulenaer (UGent) , Marc Heyndrickx (UGent) and Frank Devlieghere (UGent)
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Keywords
Pangasius, Disinfection, By-products, Sensory, Chlorine, Bacteria, Wash water, MINIMALLY-PROCESSED VEGETABLES, CROSS-CONTAMINATION, MICROBIAL QUALITY, ACID

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MLA
Tong Thi, Anh Ngoc, et al. “Evaluation of the Safety and Quality of Wash Water during the Batch Washing of Pangasius Fish (Pangasius Hypophthalmus) in Chlorinated and Non-Chlorinated Water.” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 68, 2016, pp. 425–31, doi:10.1016/j.lwt.2015.12.048.
APA
Tong Thi, A. N., Sampers, I., Van Haute, S., Samapundo, S., De Meulenaer, B., Heyndrickx, M., & Devlieghere, F. (2016). Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water. LWT-FOOD SCIENCE AND TECHNOLOGY, 68, 425–431. https://doi.org/10.1016/j.lwt.2015.12.048
Chicago author-date
Tong Thi, Anh Ngoc, Imca Sampers, Sam Van Haute, Simbarashe Samapundo, Bruno De Meulenaer, Marc Heyndrickx, and Frank Devlieghere. 2016. “Evaluation of the Safety and Quality of Wash Water during the Batch Washing of Pangasius Fish (Pangasius Hypophthalmus) in Chlorinated and Non-Chlorinated Water.” LWT-FOOD SCIENCE AND TECHNOLOGY 68: 425–31. https://doi.org/10.1016/j.lwt.2015.12.048.
Chicago author-date (all authors)
Tong Thi, Anh Ngoc, Imca Sampers, Sam Van Haute, Simbarashe Samapundo, Bruno De Meulenaer, Marc Heyndrickx, and Frank Devlieghere. 2016. “Evaluation of the Safety and Quality of Wash Water during the Batch Washing of Pangasius Fish (Pangasius Hypophthalmus) in Chlorinated and Non-Chlorinated Water.” LWT-FOOD SCIENCE AND TECHNOLOGY 68: 425–431. doi:10.1016/j.lwt.2015.12.048.
Vancouver
1.
Tong Thi AN, Sampers I, Van Haute S, Samapundo S, De Meulenaer B, Heyndrickx M, et al. Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water. LWT-FOOD SCIENCE AND TECHNOLOGY. 2016;68:425–31.
IEEE
[1]
A. N. Tong Thi et al., “Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water,” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 68, pp. 425–431, 2016.
@article{7195546,
  author       = {{Tong Thi, Anh Ngoc and Sampers, Imca and Van Haute, Sam and Samapundo, Simbarashe and De Meulenaer, Bruno and Heyndrickx, Marc and Devlieghere, Frank}},
  issn         = {{0023-6438}},
  journal      = {{LWT-FOOD SCIENCE AND TECHNOLOGY}},
  keywords     = {{Pangasius,Disinfection,By-products,Sensory,Chlorine,Bacteria,Wash water,MINIMALLY-PROCESSED VEGETABLES,CROSS-CONTAMINATION,MICROBIAL QUALITY,ACID}},
  language     = {{eng}},
  pages        = {{425--431}},
  title        = {{Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water}},
  url          = {{http://doi.org/10.1016/j.lwt.2015.12.048}},
  volume       = {{68}},
  year         = {{2016}},
}

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