Growth and survival of Yersinia enterocolitica, Salmonella and Bacillus cereus in Brie stored at 4, 8 and 20ºC
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Growth and survival of Yersinia enterocolitica, Salmonella and Bacillus cereus in Brie stored at 4, 8 and 20ºC. / Little, C.L.; Knøchel, Susanne.
In: International Journal of Food Microbiology, Vol. 24, 1994, p. 137-145.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Little, CL & Knøchel, S 1994, 'Growth and survival of Yersinia enterocolitica, Salmonella and Bacillus cereus in Brie stored at 4, 8 and 20ºC', International Journal of Food Microbiology, vol. 24, pp. 137-145.
APA
Little, C. L., & Knøchel, S. (1994). Growth and survival of Yersinia enterocolitica, Salmonella and Bacillus cereus in Brie stored at 4, 8 and 20ºC. International Journal of Food Microbiology, 24, 137-145.
Vancouver
Little CL, Knøchel S. Growth and survival of Yersinia enterocolitica, Salmonella and Bacillus cereus in Brie stored at 4, 8 and 20ºC. International Journal of Food Microbiology. 1994;24:137-145.
Author
Bibtex
@article{366d889393fd416ca13ad7b9fdc4d234,
title = "Growth and survival of Yersinia enterocolitica, Salmonella and Bacillus cereus in Brie stored at 4, 8 and 20ºC",
author = "C.L. Little and Susanne Kn{\o}chel",
year = "1994",
language = "English",
volume = "24",
pages = "137--145",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Growth and survival of Yersinia enterocolitica, Salmonella and Bacillus cereus in Brie stored at 4, 8 and 20ºC
AU - Little, C.L.
AU - Knøchel, Susanne
PY - 1994
Y1 - 1994
M3 - Journal article
VL - 24
SP - 137
EP - 145
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
SN - 0168-1605
ER -
ID: 101918746