Ghent University Academic Bibliography

Show Sort by

Your filters: cql: author exact F5158C7E-F0ED-11E1-A9DE-61C894A0A6B4

Add to list
- Conference Paper
- C3
Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products

Vasileios Pothakos (UGent) , Cindy Snauwaert (UGent) , Paul De Vos (UGent) , Geert Huys (UGent) and Frank Devlieghere (UGent)

(2013) Microbial Spoilers in Food, Symposium abstracts.
Add to list
- Conference Paper
- C3
Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products

Vasileios Pothakos (UGent) , Cindy Snauwaert (UGent) , Paul De Vos (UGent) , Geert Huys (UGent) and Frank Devlieghere (UGent)

(2013) Food Microbiology, 18th Conference, Abstracts.
Add to list
- Journal Article
- A1
- open access
Lactobacillus porcinae sp. nov. isolated from traditional Vietnamese nem chua

Doan Thi Lam Nguyen, Margo Cnockaert (UGent) , Koenraad Van Hoorde (UGent) , Evie De Brandt (UGent) , Isabel Snauwaert (UGent) , Cindy Snauwaert (UGent) , Luc De Vuyst, Binh Le Thanh and Peter Vandamme (UGent)

(2013) INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. 63(5). p.1754-1759
Add to list
- Conference Paper
- C3
- open access
Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored and packaged food products

Vasileios Pothakos (UGent) , Cindy Snauwaert (UGent) , Paul De Vos (UGent) , Geert Huys (UGent) and Frank Devlieghere (UGent)

(2012) Applied Biological Sciences, 17th PhD Symposium, Posters.
Add to list
- Conference Paper
- C3
Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored and packaged food products

Vasileios Pothakos (UGent) , Cindy Snauwaert (UGent) , Paul De Vos (UGent) , Geert Huys (UGent) and Frank Devlieghere (UGent)

(2012) EFFoST Annual Meeting, Abstracts.

← Previous

Academic Bibliography

Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products

Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products

Lactobacillus porcinae sp. nov. isolated from traditional Vietnamese nem chua

Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored and packaged food products

Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored and packaged food products

Contents

Support

Contact