APA

Samapundo S., Ampofo-Asiama J., Anthierens T., Xhaferi R., Van Bree I., Szczepaniak S., Goemaere O., Steen L., Dhooge M., Paelinck H., Dewettinck K. & Devlieghere F. (20110302). Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce. : International journal of food microbiology.

Chicago

Samapundo S, Ampofo-Asiama J, Anthierens T, Xhaferi R, Van Bree I, Szczepaniak S, Goemaere O, Steen L, Dhooge M, Paelinck H, Dewettinck K and Devlieghere F. 20110302. Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce. : International journal of food microbiology.

Harvard

Samapundo S., Ampofo-Asiama J., Anthierens T., Xhaferi R., Van Bree I., Szczepaniak S., Goemaere O., Steen L., Dhooge M., Paelinck H., Dewettinck K. and Devlieghere F. (20110302). Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce. : International journal of food microbiology.

MLA

Samapundo S, Ampofo-Asiama J, Anthierens T, Xhaferi R, Van Bree I, Szczepaniak S, Goemaere O, Steen L, Dhooge M, Paelinck H, Dewettinck K and Devlieghere F. Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce. : International journal of food microbiology. 20110302.