Standard
Microbiological stability and diversity in raw pre-peeled potatoes packed in different atmospheres. / Lauridsen, L.; Knöchel, Susanne.
I:
European Food Research Technology, Bind 217, Nr. 217, 2003, s. s.422-426.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Lauridsen, L & Knöchel, S 2003, 'Microbiological stability and diversity in raw pre-peeled potatoes packed in different atmospheres', European Food Research Technology, bind 217, nr. 217, s. s.422-426.
APA
Lauridsen, L., & Knöchel, S. (2003). Microbiological stability and diversity in raw pre-peeled potatoes packed in different atmospheres. European Food Research Technology, 217(217), s.422-426.
Vancouver
Lauridsen L, Knöchel S. Microbiological stability and diversity in raw pre-peeled potatoes packed in different atmospheres. European Food Research Technology. 2003;217(217):s.422-426.
Author
Lauridsen, L. ; Knöchel, Susanne. / Microbiological stability and diversity in raw pre-peeled potatoes packed in different atmospheres. I: European Food Research Technology. 2003 ; Bind 217, Nr. 217. s. s.422-426.
Bibtex
@article{bff0dd20a1bc11ddb6ae000ea68e967b,
title = "Microbiological stability and diversity in raw pre-peeled potatoes packed in different atmospheres",
author = "L. Lauridsen and Susanne Kn{\"o}chel",
note = "Kode for udgivelsesland: 'gb' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Levnedsmiddelmikrobiologi\', \'Levnedsmiddelmikrobiologi\''",
year = "2003",
language = "English",
volume = "217",
pages = "s.422--426",
journal = "European Food Research Technology",
number = "217",
}
RIS
TY - JOUR
T1 - Microbiological stability and diversity in raw pre-peeled potatoes packed in different atmospheres
AU - Lauridsen, L.
AU - Knöchel, Susanne
N1 - Kode for udgivelsesland: 'gb'
Kode for bibliotekets beholdning: 'modtaget'
Ukendte organisationer '\'Levnedsmiddelmikrobiologi\', \'Levnedsmiddelmikrobiologi\''
PY - 2003
Y1 - 2003
M3 - Journal article
VL - 217
SP - s.422-426
JO - European Food Research Technology
JF - European Food Research Technology
IS - 217
ER -
