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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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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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