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Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture

(2016) FOOD CONTROL. 69. p.267-274
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Keywords
IDENTIFICATION, LACTOBACILLI, PURIFICATION, BOVINE MASTITIS, CLOSTRIDIUM-BOTULINUM, LISTERIA-MONOCYTOGENES, PEDIOCOCCUS-ACIDILACTICI, SAUSAGE FERMENTATION, COAGULASE-NEGATIVE STAPHYLOCOCCI, LACTIC-ACID BACTERIA, Bacteriocin, Clostridium botulinum, Staphylococcus aureus, Fermented sausage, Antimicrobial

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Citation

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

MLA
Sánchez Mainar, María et al. “Opportunities and Limitations for the Production of Safe Fermented Meats Without Nitrate and Nitrite Using an Antibacterial Staphylococcus Sciuri Starter Culture.” FOOD CONTROL 69 (2016): 267–274. Print.
APA
Sánchez Mainar, M., Xhaferi, R., Samapundo, S., Devlieghere, F., & Leroy, F. (2016). Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture. FOOD CONTROL, 69, 267–274.
Chicago author-date
Sánchez Mainar, María, Ramize Xhaferi, Simbarashe Samapundo, Frank Devlieghere, and Frédéric Leroy. 2016. “Opportunities and Limitations for the Production of Safe Fermented Meats Without Nitrate and Nitrite Using an Antibacterial Staphylococcus Sciuri Starter Culture.” Food Control 69: 267–274.
Chicago author-date (all authors)
Sánchez Mainar, María, Ramize Xhaferi, Simbarashe Samapundo, Frank Devlieghere, and Frédéric Leroy. 2016. “Opportunities and Limitations for the Production of Safe Fermented Meats Without Nitrate and Nitrite Using an Antibacterial Staphylococcus Sciuri Starter Culture.” Food Control 69: 267–274.
Vancouver
1.
Sánchez Mainar M, Xhaferi R, Samapundo S, Devlieghere F, Leroy F. Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture. FOOD CONTROL. 2016;69:267–74.
IEEE
[1]
M. Sánchez Mainar, R. Xhaferi, S. Samapundo, F. Devlieghere, and F. Leroy, “Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture,” FOOD CONTROL, vol. 69, pp. 267–274, 2016.
@article{8127612,
  author       = {Sánchez Mainar, María and Xhaferi, Ramize and Samapundo, Simbarashe and Devlieghere, Frank and Leroy, Frédéric},
  issn         = {0956-7135},
  journal      = {FOOD CONTROL},
  keywords     = {IDENTIFICATION,LACTOBACILLI,PURIFICATION,BOVINE MASTITIS,CLOSTRIDIUM-BOTULINUM,LISTERIA-MONOCYTOGENES,PEDIOCOCCUS-ACIDILACTICI,SAUSAGE FERMENTATION,COAGULASE-NEGATIVE STAPHYLOCOCCI,LACTIC-ACID BACTERIA,Bacteriocin,Clostridium botulinum,Staphylococcus aureus,Fermented sausage,Antimicrobial},
  language     = {eng},
  pages        = {267--274},
  title        = {Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture},
  url          = {http://dx.doi.org/10.1016/j.foodcont.2016.04.056},
  volume       = {69},
  year         = {2016},
}

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