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Influence of partial inactivation on growth of Listeria monocytogenes under sub-optimal conditions of increased NaCl concentration or increased acidity

Andreja Rajkovic UGent, Mieke Uyttendaele UGent, Nancy Van Houteghem, Sandra Maria Oses Gómez, Johan Debevere and Frank Devlieghere UGent (2009) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 10(2). p.267-271
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Listeria monocytogenes, Mild preservation, Injury, Stress, Acid, Salt, Resuscitation, PULSED ELECTRIC-FIELDS, ESCHERICHIA-COLI, SUBLETHAL INJURY, LAG PHASE, PH, TEMPERATURE, MEDIA, TIME, FOOD
journal title
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Innov. Food Sci. Emerg. Technol.
volume
10
issue
2
pages
267 - 271
Web of Science type
Article
Web of Science id
000264417400021
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.174 (2009)
JCR rank
20/117 (2009)
JCR quartile
1 (2009)
ISSN
1466-8564
DOI
10.1016/j.ifset.2008.11.011
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
806562
handle
http://hdl.handle.net/1854/LU-806562
date created
2009-12-10 14:24:02
date last changed
2016-12-19 15:46:58
@article{806562,
  author       = {Rajkovic, Andreja and Uyttendaele, Mieke and Van Houteghem, Nancy and Oses G{\'o}mez, Sandra Maria and Debevere, Johan and Devlieghere, Frank},
  issn         = {1466-8564},
  journal      = {INNOVATIVE FOOD SCIENCE \& EMERGING TECHNOLOGIES},
  keyword      = {Listeria monocytogenes,Mild preservation,Injury,Stress,Acid,Salt,Resuscitation,PULSED ELECTRIC-FIELDS,ESCHERICHIA-COLI,SUBLETHAL INJURY,LAG PHASE,PH,TEMPERATURE,MEDIA,TIME,FOOD},
  language     = {eng},
  number       = {2},
  pages        = {267--271},
  title        = {Influence of partial inactivation on growth of Listeria monocytogenes under sub-optimal conditions of increased NaCl concentration or increased acidity},
  url          = {http://dx.doi.org/10.1016/j.ifset.2008.11.011},
  volume       = {10},
  year         = {2009},
}

Chicago
Rajkovic, Andreja, Mieke Uyttendaele, Nancy Van Houteghem, Sandra Maria Oses Gómez, Johan Debevere, and Frank Devlieghere. 2009. “Influence of Partial Inactivation on Growth of Listeria Monocytogenes Under Sub-optimal Conditions of Increased NaCl Concentration or Increased Acidity.” Innovative Food Science & Emerging Technologies 10 (2): 267–271.
APA
Rajkovic, A., Uyttendaele, M., Van Houteghem, N., Oses Gómez, S. M., Debevere, J., & Devlieghere, F. (2009). Influence of partial inactivation on growth of Listeria monocytogenes under sub-optimal conditions of increased NaCl concentration or increased acidity. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 10(2), 267–271.
Vancouver
1.
Rajkovic A, Uyttendaele M, Van Houteghem N, Oses Gómez SM, Debevere J, Devlieghere F. Influence of partial inactivation on growth of Listeria monocytogenes under sub-optimal conditions of increased NaCl concentration or increased acidity. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2009;10(2):267–71.
MLA
Rajkovic, Andreja, Mieke Uyttendaele, Nancy Van Houteghem, et al. “Influence of Partial Inactivation on Growth of Listeria Monocytogenes Under Sub-optimal Conditions of Increased NaCl Concentration or Increased Acidity.” INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 10.2 (2009): 267–271. Print.