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Growth potential of Listeria monocytogenes in soft, semi-soft and semi-hard artisanal cheeses after post-processing contamination in deli retail establishments

Evy Lahou (UGent) and Mieke Uyttendaele (UGent)
(2017) FOOD CONTROL. 76. p.13-23
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Keywords
Challenge testing, Listeriosis, Cheese quality, Shelf-life, Retail, DIFFERENT STORAGE TEMPERATURES, RAW-MILK, FARM-MANAGEMENT, DAIRY-PRODUCTS, FOOD-PRODUCTS, SURVIVAL, PREVALENCE, OUTBREAK, KINETICS, BACTERIA

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Citation

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

MLA
Lahou, Evy, and Mieke Uyttendaele. “Growth Potential of  Listeria Monocytogenes in Soft, Semi-soft and Semi-hard Artisanal Cheeses After Post-processing Contamination in Deli Retail Establishments.” FOOD CONTROL 76 (2017): 13–23. Print.
APA
Lahou, E., & Uyttendaele, M. (2017). Growth potential of  Listeria monocytogenes in soft, semi-soft and semi-hard artisanal cheeses after post-processing contamination in deli retail establishments. FOOD CONTROL, 76, 13–23.
Chicago author-date
Lahou, Evy, and Mieke Uyttendaele. 2017. “Growth Potential of  Listeria Monocytogenes in Soft, Semi-soft and Semi-hard Artisanal Cheeses After Post-processing Contamination in Deli Retail Establishments.” Food Control 76: 13–23.
Chicago author-date (all authors)
Lahou, Evy, and Mieke Uyttendaele. 2017. “Growth Potential of  Listeria Monocytogenes in Soft, Semi-soft and Semi-hard Artisanal Cheeses After Post-processing Contamination in Deli Retail Establishments.” Food Control 76: 13–23.
Vancouver
1.
Lahou E, Uyttendaele M. Growth potential of  Listeria monocytogenes in soft, semi-soft and semi-hard artisanal cheeses after post-processing contamination in deli retail establishments. FOOD CONTROL. 2017;76:13–23.
IEEE
[1]
E. Lahou and M. Uyttendaele, “Growth potential of  Listeria monocytogenes  in soft, semi-soft and semi-hard artisanal cheeses after post-processing contamination in deli retail establishments,” FOOD CONTROL, vol. 76, pp. 13–23, 2017.
@article{8527503,
  author       = {Lahou, Evy and Uyttendaele, Mieke},
  issn         = {0956-7135},
  journal      = {FOOD CONTROL},
  keywords     = {Challenge testing,Listeriosis,Cheese quality,Shelf-life,Retail,DIFFERENT STORAGE TEMPERATURES,RAW-MILK,FARM-MANAGEMENT,DAIRY-PRODUCTS,FOOD-PRODUCTS,SURVIVAL,PREVALENCE,OUTBREAK,KINETICS,BACTERIA},
  language     = {eng},
  pages        = {13--23},
  title        = {Growth potential of  Listeria monocytogenes  in soft, semi-soft and semi-hard artisanal cheeses after post-processing contamination in deli retail establishments},
  url          = {http://dx.doi.org/10.1016/j.foodcont.2016.12.033},
  volume       = {76},
  year         = {2017},
}

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