Verheyen, D. Et Al. 2021. Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content. FOOD AND BIOPRODUCTS PROCESSING , vol.125 , 22-36.

Verheyen, D., Altin, O., Skipnes, D., ERDOĞDU, F., Skara, T., & Van Impe, J. F., (2021). Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content. FOOD AND BIOPRODUCTS PROCESSING , vol.125, 22-36.

Verheyen, Davy Et Al. "Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content," FOOD AND BIOPRODUCTS PROCESSING , vol.125, 22-36, 2021

Verheyen, Davy Et Al. "Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content." FOOD AND BIOPRODUCTS PROCESSING , vol.125, pp.22-36, 2021

Verheyen, D. Et Al. (2021) . "Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content." FOOD AND BIOPRODUCTS PROCESSING , vol.125, pp.22-36.

@article{article, author={Davy Verheyen Et Al. }, title={Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content}, journal={FOOD AND BIOPRODUCTS PROCESSING}, year=2021, pages={22-36} }