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Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread

(2010) FOOD MICROBIOLOGY. 27(6). p.749-756
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NaCl replacement, MOLDS, SOLUTE, DISEASE, INDUSTRY, FOOD, TEMPERATURE, SALT, SODIUM, ASPERGILLUS-NIGER STRAINS, WATER ACTIVITY, Moulds, Bread and water activity, NaCl reduction

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Citation

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

Chicago
Samapundo, Simbarashe, Nick Deschuyffeleer, Delina Van Laere, Ingrid De Leyn, and Frank Devlieghere. 2010. “Effect of NaCl Reduction and Replacement on the Growth of Fungi Important to the Spoilage of Bread.” Food Microbiology 27 (6): 749–756.
APA
Samapundo, S., Deschuyffeleer, N., Van Laere, D., De Leyn, I., & Devlieghere, F. (2010). Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread. FOOD MICROBIOLOGY, 27(6), 749–756.
Vancouver
1.
Samapundo S, Deschuyffeleer N, Van Laere D, De Leyn I, Devlieghere F. Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread. FOOD MICROBIOLOGY. 2010;27(6):749–56.
MLA
Samapundo, Simbarashe, Nick Deschuyffeleer, Delina Van Laere, et al. “Effect of NaCl Reduction and Replacement on the Growth of Fungi Important to the Spoilage of Bread.” FOOD MICROBIOLOGY 27.6 (2010): 749–756. Print.
@article{948189,
  author       = {Samapundo, Simbarashe and Deschuyffeleer, Nick and Van Laere, Delina and De Leyn, Ingrid and Devlieghere, Frank},
  issn         = {0740-0020},
  journal      = {FOOD MICROBIOLOGY},
  keyword      = {NaCl replacement,MOLDS,SOLUTE,DISEASE,INDUSTRY,FOOD,TEMPERATURE,SALT,SODIUM,ASPERGILLUS-NIGER STRAINS,WATER ACTIVITY,Moulds,Bread and water activity,NaCl reduction},
  language     = {eng},
  number       = {6},
  pages        = {749--756},
  title        = {Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread},
  url          = {http://dx.doi.org/10.1016/j.fm.2010.03.009},
  volume       = {27},
  year         = {2010},
}

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