Sam Van Haute
Sam Van Haute
aLaboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
bResearch Group EnBiChem, Department of Industrial Engineering and Technology, University College West Flanders, Association Ghent University (Howest-AUGent), Kortrijk, Belgium
a,b,
Imca Sampers
Imca Sampers
bResearch Group EnBiChem, Department of Industrial Engineering and Technology, University College West Flanders, Association Ghent University (Howest-AUGent), Kortrijk, Belgium
b,
Kevin Holvoet
Kevin Holvoet
aLaboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
bResearch Group EnBiChem, Department of Industrial Engineering and Technology, University College West Flanders, Association Ghent University (Howest-AUGent), Kortrijk, Belgium
a,b,
Mieke Uyttendaele
Mieke Uyttendaele
aLaboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
a
aLaboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
bResearch Group EnBiChem, Department of Industrial Engineering and Technology, University College West Flanders, Association Ghent University (Howest-AUGent), Kortrijk, Belgium
Copyright © 2014, American Society for Microbiology. All Rights Reserved.