Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C
- Author
- P DALGAARD, Marc Vancanneyt, NE VILALTA, Jean Swings (UGent) , P FRUEKILDE and JJ LEISNER
- Organization
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-216324
- MLA
- DALGAARD, P., et al. “Identification of Lactic Acid Bacteria from Spoilage Associations of Cooked and Brined Shrimps Stored under Modified Atmosphere between 0 Degrees C and 25 Degrees C.” JOURNAL OF APPLIED MICROBIOLOGY, vol. 94, no. 1, BLACKWELL PUBLISHING LTD, 2003, pp. 80–89.
- APA
- DALGAARD, P., Vancanneyt, M., VILALTA, N., Swings, J., FRUEKILDE, P., & LEISNER, J. (2003). Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C. JOURNAL OF APPLIED MICROBIOLOGY, 94(1), 80–89.
- Chicago author-date
- DALGAARD, P, Marc Vancanneyt, NE VILALTA, Jean Swings, P FRUEKILDE, and JJ LEISNER. 2003. “Identification of Lactic Acid Bacteria from Spoilage Associations of Cooked and Brined Shrimps Stored under Modified Atmosphere between 0 Degrees C and 25 Degrees C.” JOURNAL OF APPLIED MICROBIOLOGY 94 (1): 80–89.
- Chicago author-date (all authors)
- DALGAARD, P, Marc Vancanneyt, NE VILALTA, Jean Swings, P FRUEKILDE, and JJ LEISNER. 2003. “Identification of Lactic Acid Bacteria from Spoilage Associations of Cooked and Brined Shrimps Stored under Modified Atmosphere between 0 Degrees C and 25 Degrees C.” JOURNAL OF APPLIED MICROBIOLOGY 94 (1): 80–89.
- Vancouver
- 1.DALGAARD P, Vancanneyt M, VILALTA N, Swings J, FRUEKILDE P, LEISNER J. Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C. JOURNAL OF APPLIED MICROBIOLOGY. 2003;94(1):80–9.
- IEEE
- [1]P. DALGAARD, M. Vancanneyt, N. VILALTA, J. Swings, P. FRUEKILDE, and J. LEISNER, “Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C,” JOURNAL OF APPLIED MICROBIOLOGY, vol. 94, no. 1, pp. 80–89, 2003.
@article{216324, author = {{DALGAARD, P and Vancanneyt, Marc and VILALTA, NE and Swings, Jean and FRUEKILDE, P and LEISNER, JJ}}, issn = {{1364-5072}}, journal = {{JOURNAL OF APPLIED MICROBIOLOGY}}, language = {{eng}}, number = {{1}}, pages = {{80--89}}, publisher = {{BLACKWELL PUBLISHING LTD}}, title = {{Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0 degrees C and 25 degrees C}}, volume = {{94}}, year = {{2003}}, }