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The efficacy of preservation methods to inactivate foodborne viruses

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Keywords
Food preservation, Foodborne, Viruses, Inactivation, Reduction, Norovirus, Hepatitis A virus, HEPATITIS-A-VIRUS, HIGH HYDROSTATIC-PRESSURE, ESCHERICHIA-COLI O157-H7, HUMAN ENTERIC VIRUSES, FELINE CALICIVIRUS, HEAT INACTIVATION, NORWALK VIRUS, NOROVIRUS SURROGATE, FRESH PRODUCE, CONFORMATIONAL STABILITY

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Citation

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

MLA
Baert, Leen, Johan Debevere, and Mieke Uyttendaele. “The Efficacy of Preservation Methods to Inactivate Foodborne Viruses.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 131.2-3 (2009): 83–94. Print.
APA
Baert, Leen, Debevere, J., & Uyttendaele, M. (2009). The efficacy of preservation methods to inactivate foodborne viruses. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 131(2-3), 83–94.
Chicago author-date
Baert, Leen, Johan Debevere, and Mieke Uyttendaele. 2009. “The Efficacy of Preservation Methods to Inactivate Foodborne Viruses.” International Journal of Food Microbiology 131 (2-3): 83–94.
Chicago author-date (all authors)
Baert, Leen, Johan Debevere, and Mieke Uyttendaele. 2009. “The Efficacy of Preservation Methods to Inactivate Foodborne Viruses.” International Journal of Food Microbiology 131 (2-3): 83–94.
Vancouver
1.
Baert L, Debevere J, Uyttendaele M. The efficacy of preservation methods to inactivate foodborne viruses. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2009;131(2-3):83–94.
IEEE
[1]
L. Baert, J. Debevere, and M. Uyttendaele, “The efficacy of preservation methods to inactivate foodborne viruses,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 131, no. 2–3, pp. 83–94, 2009.
@article{806300,
  author       = {Baert, Leen and Debevere, Johan and Uyttendaele, Mieke},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  keywords     = {Food preservation,Foodborne,Viruses,Inactivation,Reduction,Norovirus,Hepatitis A virus,HEPATITIS-A-VIRUS,HIGH HYDROSTATIC-PRESSURE,ESCHERICHIA-COLI O157-H7,HUMAN ENTERIC VIRUSES,FELINE CALICIVIRUS,HEAT INACTIVATION,NORWALK VIRUS,NOROVIRUS SURROGATE,FRESH PRODUCE,CONFORMATIONAL STABILITY},
  language     = {eng},
  number       = {2-3},
  pages        = {83--94},
  title        = {The efficacy of preservation methods to inactivate foodborne viruses},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2009.03.007},
  volume       = {131},
  year         = {2009},
}

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