Assessment throughout a whole fishing year of the dominant microbiota of peeled brown shrimp (Crangon crangon) stored for 7 days under modified atmosphere packaging at 4 °C without preservatives.

MLA

Calliauw, Fien, et al. “Assessment throughout a Whole Fishing Year of the Dominant Microbiota of Peeled Brown Shrimp (Crangon Crangon) Stored for 7 Days under Modified Atmosphere Packaging at 4 °C without Preservatives.” Food Microbiology, vol. 54, Apr. 2016, pp. 60–71. EBSCOhost, https://doi.org/10.1016/j.fm.2015.10.016.

APA

Calliauw, F., De Mulder, T., Broekaert, K., Vlaemynck, G., Michiels, C., & Heyndrickx, M. (2016). Assessment throughout a whole fishing year of the dominant microbiota of peeled brown shrimp (Crangon crangon) stored for 7 days under modified atmosphere packaging at 4 °C without preservatives. Food Microbiology, 54, 60–71. https://doi.org/10.1016/j.fm.2015.10.016

Chicago

Calliauw, Fien, Thijs De Mulder, Katrien Broekaert, Geertrui Vlaemynck, Chris Michiels, and Marc Heyndrickx. 2016. “Assessment throughout a Whole Fishing Year of the Dominant Microbiota of Peeled Brown Shrimp (Crangon Crangon) Stored for 7 Days under Modified Atmosphere Packaging at 4 °C without Preservatives.” Food Microbiology 54 (April): 60–71. doi:10.1016/j.fm.2015.10.016.