Sausage isolates are favourable candidates for application as bacteriocin-producing starter cultures for sausage fermentation - a case study.

Frederic Leroy; Luc De Vuyst

Sausage isolates are favourable candidates for application as bacteriocin-producing starter cultures for sausage fermentation - a case study.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Original language	English
Title of host publication	Food Microbiology and Food Safety into the Next Millennium
Place of Publication	Wageningen, The Netherlands
Publisher	Ponsen & Looijen
Pages	647-652
Publication status	Published - 1999

Bibliographical note

Tuytelaars, A.C.J, Samson, R.A., Rombouts, F.M. & Notermans, S. (Eds.). Food Microbiology and Food Safety into the Next Millennium. Chapter 9 - Fermentation. Ponsen & Looyen, Wageningen, pp. 647-652

Access to Document

http://imol.vub.ac.be//IMDO/IMDO.html

Cite this

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title = "Sausage isolates are favourable candidates for application as bacteriocin-producing starter cultures for sausage fermentation - a case study.",

author = "Frederic Leroy and {De Vuyst}, Luc",

note = "Tuytelaars, A.C.J, Samson, R.A., Rombouts, F.M. & Notermans, S. (Eds.). Food Microbiology and Food Safety into the Next Millennium. Chapter 9 - Fermentation. Ponsen & Looyen, Wageningen, pp. 647-652",

year = "1999",

language = "English",

pages = "647--652",

booktitle = "Food Microbiology and Food Safety into the Next Millennium",

publisher = "Ponsen & Looijen",

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Sausage isolates are favourable candidates for application as bacteriocin-producing starter cultures for sausage fermentation - a case study. / Leroy, Frederic ; De Vuyst, Luc.

Food Microbiology and Food Safety into the Next Millennium. Wageningen, The Netherlands : Ponsen & Looijen, 1999. p. 647-652.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

TY - CHAP

T1 - Sausage isolates are favourable candidates for application as bacteriocin-producing starter cultures for sausage fermentation - a case study.

AU - Leroy, Frederic

AU - De Vuyst, Luc

N1 - Tuytelaars, A.C.J, Samson, R.A., Rombouts, F.M. & Notermans, S. (Eds.). Food Microbiology and Food Safety into the Next Millennium. Chapter 9 - Fermentation. Ponsen & Looyen, Wageningen, pp. 647-652

PY - 1999

Y1 - 1999

M3 - Chapter

SP - 647

EP - 652

BT - Food Microbiology and Food Safety into the Next Millennium

PB - Ponsen & Looijen

CY - Wageningen, The Netherlands

ER -