Quantitative Evaluation of Thermal Inactivation Kinetics of Free-Floating Versus Surface-Attached Listeria innocua Cells
- DOI
- 10.1007/s11947-007-0010-5
- Published
- 2007-08-22
- Container
- Food and Bioprocess Technology
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s11947-007-0010-5,
title = {Quantitative Evaluation of Thermal Inactivation Kinetics of Free-Floating Versus Surface-Attached Listeria innocua Cells},
author = {Vasilis P. Valdramidis and Claudine Péroval and Stéphane Portanguen and Anke J. Verhulst and Jan F. M. Van Impe and Annemie H. Geeraerd and Alain Kondjoyan},
year = {2007},
journal = {Food and Bioprocess Technology},
doi = {10.1007/s11947-007-0010-5},
url = {https://doi.org/10.1007/s11947-007-0010-5}
}RIS
TY - JOUR TI - Quantitative Evaluation of Thermal Inactivation Kinetics of Free-Floating Versus Surface-Attached Listeria innocua Cells AU - Vasilis P. Valdramidis AU - Claudine Péroval AU - Stéphane Portanguen AU - Anke J. Verhulst AU - Jan F. M. Van Impe AU - Annemie H. Geeraerd AU - Alain Kondjoyan PY - 2007 JO - Food and Bioprocess Technology DO - 10.1007/s11947-007-0010-5 UR - https://doi.org/10.1007/s11947-007-0010-5 ER -
APA
Valdramidis, V. P., Péroval, C., Portanguen, S., Verhulst, A. J., Impe, J. F. M. V., Geeraerd, A. H., & Kondjoyan, A. (2007). Quantitative Evaluation of Thermal Inactivation Kinetics of Free-Floating Versus Surface-Attached Listeria innocua Cells. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-007-0010-5
Source records
- crossref · retrieved 2026-11-10T08:22:49.791Z