Universiteit Gent; Faculteit Bio-ingenieurswetenschappen; Vakgroep Levensmiddelentechnologie, Voedselveiligheid en Gezondheid; Laboratorium voor Levensmiddelenmicrobiologie en -conservering (LFMFP), meer
Noseda, B.; Goethals, J.; De Smedt, L.; Dewulf, J.; Samapundo, S.; Van Langenhove, H.; Devlieghere, F. (2012). Effect of O2 - CO2 enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (Crangon crangon). Intern. J. Food Microbiol. 160(1): 65-75. dx.doi.org/10.1016/j.ijfoodmicro.2012.09.018, meer
Noseda, B.; Dewulf, J.; Goethals, J.; Ragaert, P.; Van Bree, I.; Pauwels, D.; Van Langenhove, H.; Devlieghere, F. (2010). Effect of food matrix and pH on the volatilization of bases (TVB) in packed North Atlantic Gray Shrimp (Crangon crangon): volatile bases in MAP fishery products. J. Agric. Food Chem. 58(22): 11864-11869. http://dx.doi.org/10.1021/jf1025218, meer
