Growth of Bacillus spp. in "Souvlaki" - a traditional Greek ready to eat meal - and in freshly cooked coated chicken fillets, stored in air and under refrigeration

V. Giatrakou; A. Ntzimani; Z. Sosa Mejia; M.H. Zwietering; I.N. Savvaidis

Growth of Bacillus spp. in "Souvlaki" - a traditional Greek ready to eat meal - and in freshly cooked coated chicken fillets, stored in air and under refrigeration

V. Giatrakou, A. Ntzimani, Z. Sosa Mejia, M.H. Zwietering, I.N. Savvaidis

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

Original language	English
Title of host publication	Programme and Abstract Book, The 21st International ICFMH Symposium, ¿Evolving Microbial Food Quality and Safety¿, 1 - 4 September, 2004, Aberdeen, Scotland
Place of Publication	Aberdeen
Publisher	IUMS - ICFMH
Pages	441
Publication status	Published - 2008
Event	The 21st International ICFMH Symposium "Evolving microbial food quality and safety" - Duration: 1 Sept 2008 → 4 Sept 2008

Conference

Conference	The 21st International ICFMH Symposium "Evolving microbial food quality and safety"
Period	1/09/08 → 4/09/08

Cite this

Giatrakou, V., Ntzimani, A., Sosa Mejia, Z., Zwietering, M. H., & Savvaidis, I. N. (2008). Growth of Bacillus spp. in "Souvlaki" - a traditional Greek ready to eat meal - and in freshly cooked coated chicken fillets, stored in air and under refrigeration. In Programme and Abstract Book, The 21st International ICFMH Symposium, ¿Evolving Microbial Food Quality and Safety¿, 1 - 4 September, 2004, Aberdeen, Scotland (pp. 441). IUMS - ICFMH.

Giatrakou, V. ; Ntzimani, A. ; Sosa Mejia, Z. et al. / Growth of Bacillus spp. in "Souvlaki" - a traditional Greek ready to eat meal - and in freshly cooked coated chicken fillets, stored in air and under refrigeration. Programme and Abstract Book, The 21st International ICFMH Symposium, ¿Evolving Microbial Food Quality and Safety¿, 1 - 4 September, 2004, Aberdeen, Scotland. Aberdeen : IUMS - ICFMH, 2008. pp. 441

@inbook{fc272988092545a0b39b7455758234a6,

title = "Growth of Bacillus spp. in {"}Souvlaki{"} - a traditional Greek ready to eat meal - and in freshly cooked coated chicken fillets, stored in air and under refrigeration",

author = "V. Giatrakou and A. Ntzimani and {Sosa Mejia}, Z. and M.H. Zwietering and I.N. Savvaidis",

year = "2008",

language = "English",

pages = "441",

booktitle = "Programme and Abstract Book, The 21st International ICFMH Symposium, ¿Evolving Microbial Food Quality and Safety¿, 1 - 4 September, 2004, Aberdeen, Scotland",

publisher = "IUMS - ICFMH",

note = "The 21st International ICFMH Symposium {"}Evolving microbial food quality and safety{"} ; Conference date: 01-09-2008 Through 04-09-2008",

}

Giatrakou, V, Ntzimani, A, Sosa Mejia, Z, Zwietering, MH & Savvaidis, IN 2008, Growth of Bacillus spp. in "Souvlaki" - a traditional Greek ready to eat meal - and in freshly cooked coated chicken fillets, stored in air and under refrigeration. in Programme and Abstract Book, The 21st International ICFMH Symposium, ¿Evolving Microbial Food Quality and Safety¿, 1 - 4 September, 2004, Aberdeen, Scotland. IUMS - ICFMH, Aberdeen, pp. 441, The 21st International ICFMH Symposium "Evolving microbial food quality and safety", 1/09/08.

Growth of Bacillus spp. in "Souvlaki" - a traditional Greek ready to eat meal - and in freshly cooked coated chicken fillets, stored in air and under refrigeration. / Giatrakou, V.; Ntzimani, A.; Sosa Mejia, Z. et al.
Programme and Abstract Book, The 21st International ICFMH Symposium, ¿Evolving Microbial Food Quality and Safety¿, 1 - 4 September, 2004, Aberdeen, Scotland. Aberdeen: IUMS - ICFMH, 2008. p. 441.

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

TY - CHAP

T1 - Growth of Bacillus spp. in "Souvlaki" - a traditional Greek ready to eat meal - and in freshly cooked coated chicken fillets, stored in air and under refrigeration

AU - Giatrakou, V.

AU - Ntzimani, A.

AU - Sosa Mejia, Z.

AU - Zwietering, M.H.

AU - Savvaidis, I.N.

PY - 2008

Y1 - 2008

M3 - Abstract

SP - 441

BT - Programme and Abstract Book, The 21st International ICFMH Symposium, ¿Evolving Microbial Food Quality and Safety¿, 1 - 4 September, 2004, Aberdeen, Scotland

PB - IUMS - ICFMH

CY - Aberdeen

T2 - The 21st International ICFMH Symposium "Evolving microbial food quality and safety"

Y2 - 1 September 2008 through 4 September 2008

ER -

Giatrakou V, Ntzimani A, Sosa Mejia Z, Zwietering MH, Savvaidis IN. Growth of Bacillus spp. in "Souvlaki" - a traditional Greek ready to eat meal - and in freshly cooked coated chicken fillets, stored in air and under refrigeration. In Programme and Abstract Book, The 21st International ICFMH Symposium, ¿Evolving Microbial Food Quality and Safety¿, 1 - 4 September, 2004, Aberdeen, Scotland. Aberdeen: IUMS - ICFMH. 2008. p. 441