Cross-protection between controlled acid-adaptation and thermal inactivation for 48 Escherichia coli strains
- Author
- Leticia Ungaretti Haberbeck, Xiang Wang (UGent) , Chris Michiels, Frank Devlieghere (UGent) , Mieke Uyttendaele (UGent) and Annemie H Geeraerd
- Organization
- 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
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8199031
- 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, vol. 241, 2017, pp. 206–14, doi:10.1016/j.ijfoodmicro.2016.10.006.
- 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. https://doi.org/10.1016/j.ijfoodmicro.2016.10.006
- 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: 206–14. https://doi.org/10.1016/j.ijfoodmicro.2016.10.006.
- 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. doi:10.1016/j.ijfoodmicro.2016.10.006.
- 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://doi.org/10.1016/j.ijfoodmicro.2016.10.006}}, volume = {{241}}, year = {{2017}}, }
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