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Identification and characterization of yeasts causing chalk mould defects on par-baked bread

(2011) FOOD MICROBIOLOGY. 28(5). p.1019-1027
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Keywords
RAPD, PICHIA-ANOMALA, Bakery products, Chalk mould defects, FUNGAL GROWTH, TEMPERATURE, FOOD, DYNAMICS, PRODUCTS, Water activity, Predictive microbiology, pH, SPOILAGE YEASTS, ASPERGILLUS-FLAVUS, SHELF-LIFE, WATER ACTIVITY

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Citation

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MLA
Deschuyffeleer, Nick, et al. “Identification and Characterization of Yeasts Causing Chalk Mould Defects on Par-Baked Bread.” FOOD MICROBIOLOGY, vol. 28, no. 5, 2011, pp. 1019–27, doi:10.1016/j.fm.2011.02.002.
APA
Deschuyffeleer, N., Audenaert, K., Samapundo, S., Ameye, S., Eeckhout, M., & Devlieghere, F. (2011). Identification and characterization of yeasts causing chalk mould defects on par-baked bread. FOOD MICROBIOLOGY, 28(5), 1019–1027. https://doi.org/10.1016/j.fm.2011.02.002
Chicago author-date
Deschuyffeleer, Nick, Kris Audenaert, Simbarashe Samapundo, Selien Ameye, Mia Eeckhout, and Frank Devlieghere. 2011. “Identification and Characterization of Yeasts Causing Chalk Mould Defects on Par-Baked Bread.” FOOD MICROBIOLOGY 28 (5): 1019–27. https://doi.org/10.1016/j.fm.2011.02.002.
Chicago author-date (all authors)
Deschuyffeleer, Nick, Kris Audenaert, Simbarashe Samapundo, Selien Ameye, Mia Eeckhout, and Frank Devlieghere. 2011. “Identification and Characterization of Yeasts Causing Chalk Mould Defects on Par-Baked Bread.” FOOD MICROBIOLOGY 28 (5): 1019–1027. doi:10.1016/j.fm.2011.02.002.
Vancouver
1.
Deschuyffeleer N, Audenaert K, Samapundo S, Ameye S, Eeckhout M, Devlieghere F. Identification and characterization of yeasts causing chalk mould defects on par-baked bread. FOOD MICROBIOLOGY. 2011;28(5):1019–27.
IEEE
[1]
N. Deschuyffeleer, K. Audenaert, S. Samapundo, S. Ameye, M. Eeckhout, and F. Devlieghere, “Identification and characterization of yeasts causing chalk mould defects on par-baked bread,” FOOD MICROBIOLOGY, vol. 28, no. 5, pp. 1019–1027, 2011.
@article{1992999,
  author       = {{Deschuyffeleer, Nick and Audenaert, Kris and Samapundo, Simbarashe and Ameye, Selien and Eeckhout, Mia and Devlieghere, Frank}},
  issn         = {{0740-0020}},
  journal      = {{FOOD MICROBIOLOGY}},
  keywords     = {{RAPD,PICHIA-ANOMALA,Bakery products,Chalk mould defects,FUNGAL GROWTH,TEMPERATURE,FOOD,DYNAMICS,PRODUCTS,Water activity,Predictive microbiology,pH,SPOILAGE YEASTS,ASPERGILLUS-FLAVUS,SHELF-LIFE,WATER ACTIVITY}},
  language     = {{eng}},
  number       = {{5}},
  pages        = {{1019--1027}},
  title        = {{Identification and characterization of yeasts causing chalk mould defects on par-baked bread}},
  url          = {{http://doi.org/10.1016/j.fm.2011.02.002}},
  volume       = {{28}},
  year         = {{2011}},
}

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