{"_id":"2449","year":"2001","publication":"Fleischwirtschaft International","publication_status":"published","department":[{"_id":"DEP4019"}],"page":"57-59","type":"journal_article","citation":{"havard":"M. Upmann, F.J.M. Smulders, Reduction of the microbial contamination on fresh meat: 3: “Thid Line” intervention strategies: The decontamination issue, Fleischwirtschaft International. (2001) 57–59.","short":"M. Upmann, F.J.M. Smulders, Fleischwirtschaft International (2001) 57–59.","chicago":"Upmann, Matthias, and Frans J.M. Smulders. “Reduction of the Microbial Contamination on Fresh Meat: 3: ‘Thid Line’ Intervention Strategies: The Decontamination Issue.” <i>Fleischwirtschaft International</i>, no. 2 (2001): 57–59.","ufg":"<b>Upmann, Matthias/Smulders, Frans J.M.</b>: Reduction of the microbial contamination on fresh meat: 3: „Thid Line“ intervention strategies: The decontamination issue, in: <i>Fleischwirtschaft International</i> (2001), H. 2,  S. 57–59.","apa":"Upmann, M., &#38; Smulders, F. J. M. (2001). Reduction of the microbial contamination on fresh meat: 3: “Thid Line” intervention strategies: The decontamination issue. <i>Fleischwirtschaft International</i>, <i>2</i>, 57–59.","bjps":"<b>Upmann M and Smulders FJM</b> (2001) Reduction of the Microbial Contamination on Fresh Meat: 3: ‘Thid Line’ Intervention Strategies: The Decontamination Issue. <i>Fleischwirtschaft International</i> 57–59.","mla":"Upmann, Matthias, and Frans J. M. Smulders. “Reduction of the Microbial Contamination on Fresh Meat: 3: ‘Thid Line’ Intervention Strategies: The Decontamination Issue.” <i>Fleischwirtschaft International</i>, no. 2, 2001, pp. 57–59.","ieee":"M. Upmann and F. J. M. Smulders, “Reduction of the microbial contamination on fresh meat: 3: ‘Thid Line’ intervention strategies: The decontamination issue,” <i>Fleischwirtschaft International</i>, no. 2, pp. 57–59, 2001.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Upmann, Matthias</span> ; <span style=\"font-variant:small-caps;\">Smulders, Frans J.M.</span>: Reduction of the microbial contamination on fresh meat: 3: „Thid Line“ intervention strategies: The decontamination issue. In: <i>Fleischwirtschaft International</i> (2001), Nr. 2, S. 57–59","ama":"Upmann M, Smulders FJM. Reduction of the microbial contamination on fresh meat: 3: “Thid Line” intervention strategies: The decontamination issue. <i>Fleischwirtschaft International</i>. 2001;(2):57-59.","van":"Upmann M, Smulders FJM. Reduction of the microbial contamination on fresh meat: 3: “Thid Line” intervention strategies: The decontamination issue. Fleischwirtschaft International. 2001;(2):57–9.","chicago-de":"Upmann, Matthias und Frans J.M. Smulders. 2001. Reduction of the microbial contamination on fresh meat: 3: „Thid Line“ intervention strategies: The decontamination issue. <i>Fleischwirtschaft International</i>, Nr. 2: 57–59."},"author":[{"full_name":"Upmann, Matthias","id":"12666","first_name":"Matthias","last_name":"Upmann"},{"full_name":"Smulders, Frans J.M.","last_name":"Smulders","first_name":"Frans J.M."}],"issue":"2","status":"public","user_id":"83778","date_created":"2020-05-22T07:51:14Z","date_updated":"2024-05-17T11:40:11Z","title":"Reduction of the microbial contamination on fresh meat: 3: \"Thid Line\" intervention strategies: The decontamination issue","language":[{"iso":"eng"}]}