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Impact of the sampling method and chilling on the Salmonella recovery from pig carcasses

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Keywords
Swabbing, Chilling, Destruction, Pork skin, Detection, ESCHERICHIA-COLI, BIOFILM FORMATION, ENTEROBACTERIACEAE, CONTAMINATION, SLAUGHTER, SPP., MEAT

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Citation

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

Chicago
Vanantwerpen, Gerty, Lieven De Zutter, Dirk Berkvens, and Kurt Houf. 2016. “Impact of the Sampling Method and Chilling on the Salmonella Recovery from Pig Carcasses.” International Journal of Food Microbiology 232: 22–25.
APA
Vanantwerpen, G., De Zutter, L., Berkvens, D., & Houf, K. (2016). Impact of the sampling method and chilling on the Salmonella recovery from pig carcasses. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 232, 22–25.
Vancouver
1.
Vanantwerpen G, De Zutter L, Berkvens D, Houf K. Impact of the sampling method and chilling on the Salmonella recovery from pig carcasses. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2016;232:22–5.
MLA
Vanantwerpen, Gerty, Lieven De Zutter, Dirk Berkvens, et al. “Impact of the Sampling Method and Chilling on the Salmonella Recovery from Pig Carcasses.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 232 (2016): 22–25. Print.
@article{8055324,
  author       = {Vanantwerpen, Gerty and De Zutter, Lieven and Berkvens, Dirk and Houf, Kurt},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  keyword      = {Swabbing,Chilling,Destruction,Pork skin,Detection,ESCHERICHIA-COLI,BIOFILM FORMATION,ENTEROBACTERIACEAE,CONTAMINATION,SLAUGHTER,SPP.,MEAT},
  language     = {eng},
  pages        = {22--25},
  title        = {Impact of the sampling method and chilling on the Salmonella recovery from pig carcasses},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2016.05.009},
  volume       = {232},
  year         = {2016},
}

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