Occurrence of xerophilic fungi in chocolate confectionery factories

Nikki De Clercq; Els Van Coillie; Els Van Pamel; Bruno De Meulenaer; Frank Devlieghere; Geertrui Vlaemynck

Occurrence of xerophilic fungi in chocolate confectionery factories

Nikki De Clercq
, Els Van Coillie
, Els Van Pamel
, Bruno De Meulenaer
, Frank Devlieghere
, Geertrui Vlaemynck

Research output: Chapter in Book/Report/Conference proceeding › C3: Conference Abstract

Original language	English
Title of host publication	Proceedings of the Eighteenth Conference on Food Microbiology
Publication date	2013
Publication status	Published - 2013
Event	18th Conference on Food Microbiology (2013) - Brussel, Belgium Duration: 12-Sept-2013 → 13-Sept-2013

FUNGIFOOD: Identification and risk characterization of moulds in fruit and sweetened foods
Van Coillie, E. (ProjectSupervisor), Van Pamel, E. (ProjectSupervisor), Vlaemynck, G. (ProjectSupervisor), De Clercq, N. (Researcher) & Heyndrickx, M. (Former Project Manager)
1/04/12 → 30/09/15
Project: Research

Cite this

@inbook{35fb6470dafe4b63be4669fd3dba1e53,

title = "Occurrence of xerophilic fungi in chocolate confectionery factories",

author = "\{De Clercq\}, Nikki and \{Van Coillie\}, Els and \{Van Pamel\}, Els and \{De Meulenaer\}, Bruno and Frank Devlieghere and Geertrui Vlaemynck",

year = "2013",

language = "English",

booktitle = "Proceedings of the Eighteenth Conference on Food Microbiology",

note = "18th Conference on Food Microbiology (2013) ; Conference date: 12-09-2013 Through 13-09-2013",

}

TY - CHAP

T1 - Occurrence of xerophilic fungi in chocolate confectionery factories

AU - De Clercq, Nikki

AU - Van Coillie, Els

AU - Van Pamel, Els

AU - De Meulenaer, Bruno

AU - Devlieghere, Frank

AU - Vlaemynck, Geertrui

PY - 2013

Y1 - 2013

M3 - C3: Conference Abstract

BT - Proceedings of the Eighteenth Conference on Food Microbiology

T2 - 18th Conference on Food Microbiology (2013)

Y2 - 12 September 2013 through 13 September 2013

ER -

Occurrence of xerophilic fungi in chocolate confectionery factories

Projects

FUNGIFOOD: Identification and risk characterization of moulds in fruit and sweetened foods

Cite this