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Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration and heat treatment

Imca Sampers UGent, Ihab Habib UGent, Lieven De Zutter UGent, Ann Dumoulin UGent and Mieke Uyttendaele UGent (2010) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 137(2-3). p.147-153
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Cooking, Food, Campylobacter spp., Chicken meat preparations, Freezing, Salt, Heat, Consumer, QUANTITATIVE RISK-ASSESSMENT, CHICKEN MEAT, CROSS-CONTAMINATION, BROILER CARCASSES, FRESH CHICKEN, JEJUNI, FOODS, TEMPERATURE, REDUCTION, ENTERITIS, Water activity
journal title
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Int. J. Food Microbiol.
volume
137
issue
2-3
pages
147 - 153
Web of Science type
Article
Web of Science id
000274876300005
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
3.143 (2010)
JCR rank
7/124 (2010)
JCR quartile
1 (2010)
ISSN
0168-1605
DOI
10.1016/j.ijfoodmicro.2009.11.013
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
836333
handle
http://hdl.handle.net/1854/LU-836333
date created
2010-01-25 10:54:54
date last changed
2015-06-17 11:20:37
@article{836333,
  author       = {Sampers, Imca and Habib, Ihab and De Zutter, Lieven and Dumoulin, Ann and Uyttendaele, Mieke},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  keyword      = {Cooking,Food,Campylobacter spp.,Chicken meat preparations,Freezing,Salt,Heat,Consumer,QUANTITATIVE RISK-ASSESSMENT,CHICKEN MEAT,CROSS-CONTAMINATION,BROILER CARCASSES,FRESH CHICKEN,JEJUNI,FOODS,TEMPERATURE,REDUCTION,ENTERITIS,Water activity},
  language     = {eng},
  number       = {2-3},
  pages        = {147--153},
  title        = {Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration and heat treatment},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2009.11.013},
  volume       = {137},
  year         = {2010},
}

Chicago
Sampers, Imca, Ihab Habib, Lieven De Zutter, Ann Dumoulin, and Mieke Uyttendaele. 2010. “Survival of Campylobacter Spp. in Poultry Meat Preparations Subjected to Freezing, Refrigeration, Minor Salt Concentration and Heat Treatment.” International Journal of Food Microbiology 137 (2-3): 147–153.
APA
Sampers, I., Habib, I., De Zutter, L., Dumoulin, A., & Uyttendaele, M. (2010). Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration and heat treatment. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 137(2-3), 147–153.
Vancouver
1.
Sampers I, Habib I, De Zutter L, Dumoulin A, Uyttendaele M. Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration and heat treatment. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2010;137(2-3):147–53.
MLA
Sampers, Imca, Ihab Habib, Lieven De Zutter, et al. “Survival of Campylobacter Spp. in Poultry Meat Preparations Subjected to Freezing, Refrigeration, Minor Salt Concentration and Heat Treatment.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 137.2-3 (2010): 147–153. Print.