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Cross-protection between controlled acid-adaptation and thermal inactivation for 48 Escherichia coli strains

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Strain variability, Linear mixed model, D-value, MEMBRANE-LIPID COMPOSITION, LISTERIA-MONOCYTOGENES, SALMONELLA-ENTERITIDIS, HEAT-RESISTANCE, STRESS-RESPONSE, PH CONDITIONS, APPLE JUICE, ACETIC-ACID, O157-H7, O157H7

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Citation

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MLA
Ungaretti Haberbeck, Leticia et al. “Cross-protection Between Controlled Acid-adaptation and Thermal Inactivation for 48 Escherichia Coli Strains.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 241 (2017): 206–214. Print.
APA
Ungaretti Haberbeck, L., Wang, X., Michiels, C., Devlieghere, F., Uyttendaele, M., & Geeraerd, A. H. (2017). Cross-protection between controlled acid-adaptation and thermal inactivation for 48 Escherichia coli strains. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 241, 206–214.
Chicago author-date
Ungaretti Haberbeck, Leticia, Xiang Wang, Chris Michiels, Frank Devlieghere, Mieke Uyttendaele, and Annemie H Geeraerd. 2017. “Cross-protection Between Controlled Acid-adaptation and Thermal Inactivation for 48 Escherichia Coli Strains.” International Journal of Food Microbiology 241: 206–214.
Chicago author-date (all authors)
Ungaretti Haberbeck, Leticia, Xiang Wang, Chris Michiels, Frank Devlieghere, Mieke Uyttendaele, and Annemie H Geeraerd. 2017. “Cross-protection Between Controlled Acid-adaptation and Thermal Inactivation for 48 Escherichia Coli Strains.” International Journal of Food Microbiology 241: 206–214.
Vancouver
1.
Ungaretti Haberbeck L, Wang X, Michiels C, Devlieghere F, Uyttendaele M, Geeraerd AH. Cross-protection between controlled acid-adaptation and thermal inactivation for 48 Escherichia coli strains. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2017;241:206–14.
IEEE
[1]
L. Ungaretti Haberbeck, X. Wang, C. Michiels, F. Devlieghere, M. Uyttendaele, and A. H. Geeraerd, “Cross-protection between controlled acid-adaptation and thermal inactivation for 48 Escherichia coli strains,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 241, pp. 206–214, 2017.
@article{8199031,
  author       = {Ungaretti Haberbeck, Leticia and Wang, Xiang and Michiels, Chris and Devlieghere, Frank and Uyttendaele, Mieke and Geeraerd, Annemie H},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  keywords     = {Strain variability,Linear mixed model,D-value,MEMBRANE-LIPID COMPOSITION,LISTERIA-MONOCYTOGENES,SALMONELLA-ENTERITIDIS,HEAT-RESISTANCE,STRESS-RESPONSE,PH CONDITIONS,APPLE JUICE,ACETIC-ACID,O157-H7,O157H7},
  language     = {eng},
  pages        = {206--214},
  title        = {Cross-protection between controlled acid-adaptation and thermal inactivation for 48 Escherichia coli strains},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2016.10.006},
  volume       = {241},
  year         = {2017},
}

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