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Use of molecular techniques in food industry

Mieke Uyttendaele UGent and Andreja Rajkovic UGent (2009) NEW FOOD. 12(2). p.22-26
Please use this url to cite or link to this publication:
author
organization
year
type
misc (newsArticle)
publication status
published
subject
in
NEW FOOD
New Food
volume
12
issue
2
pages
22 - 26
ISSN
1461-4642
language
English
UGent publication?
yes
classification
V
copyright statement
I have transferred the copyright for this publication to the publisher
id
1174708
handle
http://hdl.handle.net/1854/LU-1174708
date created
2011-02-28 11:22:29
date last changed
2016-12-19 15:47:44
@misc{1174708,
  author       = {Uyttendaele, Mieke and Rajkovic, Andreja},
  issn         = {1461-4642},
  language     = {eng},
  number       = {2},
  pages        = {22--26},
  series       = {NEW FOOD},
  title        = {Use of molecular techniques in food industry},
  volume       = {12},
  year         = {2009},
}

Chicago
Uyttendaele, Mieke, and Andreja Rajkovic. 2009. “Use of Molecular Techniques in Food Industry.” New Food.
APA
Uyttendaele, M., & Rajkovic, A. (2009). Use of molecular techniques in food industry. NEW FOOD.
Vancouver
1.
Uyttendaele M, Rajkovic A. Use of molecular techniques in food industry. NEW FOOD. 2009. p. 22–6.
MLA
Uyttendaele, Mieke, and Andreja Rajkovic. “Use of Molecular Techniques in Food Industry.” NEW FOOD 2009 : 22–26. Print.