Contribution in an anthology

Appeared in: Encyclopedia of Food Microbiology, Volume 3

Editor list: Robinson, R; Batt, C; Patel, P

Publication year: 2000

Pages: 2342-2350

ISBN: 978-0-12-227073-4

eISBN: 978-0-12-227070-3

DOI Link: https://doi.org/10.1006/rwfm.1999.1800

Harvard Citation style: Kämpfer, P. (2000) Yersinia : introduction, in Robinson, R., Batt, C. and Patel, P. (eds.) Encyclopedia of Food Microbiology, Volume 3. San Diego, Calif.: Academic Press, pp. 2342-2350. https://doi.org/10.1006/rwfm.1999.1800

APA Citation style: Kämpfer, P. (2000). Yersinia : introduction. In Robinson, R., Batt, C., & Patel, P. (Eds.), Encyclopedia of Food Microbiology, Volume 3 (pp. 2342-2350). Academic Press. https://doi.org/10.1006/rwfm.1999.1800