Identification and characterization of yeasts causing chalk mould defects on par-baked bread
- Author
- Nick Deschuyffeleer, Kris Audenaert (UGent) , Simbarashe Samapundo (UGent) , Selien Ameye (UGent) , Mia Eeckhout (UGent) and Frank Devlieghere (UGent)
- Organization
- 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
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-1992999
- 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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