Possible sources of fungal contamination of chocolate confectionery fillings and potential preventive measures

Nikki De Clercq; Els Van Coillie; Els Van Pamel; Benjamin Horemans; Barbara Duquenne; Frank Devlieghere; Geertrui Vlaemynck; Bruno De Meulenaer

Possible sources of fungal contamination of chocolate confectionery fillings and potential preventive measures

Nikki De Clercq, Els Van Coillie, Els Van Pamel, Benjamin Horemans, Barbara Duquenne, Frank Devlieghere, Geertrui Vlaemynck, Bruno De Meulenaer

Onderzoeksoutput: Hoofdstuk in Boek/Rapport/Congresprocedure › C3: Congres abstract › peer review

Oorspronkelijke taal	Engels
Titel	Proceedings 20th Conference on Food Microbiology (BSFM)
Publicatiedatum	2015
Publicatiestatus	Gepubliceerd - 2015
Evenement	20th Conference on Food Microbiology: BSFM 2015 - Brussel, Brussel, België Duur: 8-okt.-2015 → 9-okt.-2015

Dit citeren

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title = "Possible sources of fungal contamination of chocolate confectionery fillings and potential preventive measures",

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

year = "2015",

language = "English",

booktitle = "Proceedings 20th Conference on Food Microbiology (BSFM)",

note = "20th Conference on Food Microbiology ; Conference date: 08-10-2015 Through 09-10-2015",

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TY - CHAP

T1 - Possible sources of fungal contamination of chocolate confectionery fillings and potential preventive measures

AU - De Clercq, Nikki

AU - Van Coillie, Els

AU - Van Pamel, Els

AU - Horemans, Benjamin

AU - Duquenne, Barbara

AU - Devlieghere, Frank

AU - Vlaemynck, Geertrui

AU - De Meulenaer, Bruno

PY - 2015

Y1 - 2015

M3 - C3: Conference Abstract

BT - Proceedings 20th Conference on Food Microbiology (BSFM)

T2 - 20th Conference on Food Microbiology

Y2 - 8 October 2015 through 9 October 2015

ER -