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Hypochlorous and peracetic acid induced oxidation of milk proteins : impact of pH nd oxidant concentration

Barbara Kerkaert (UGent) , Frédéric Mestdagh (UGent) , Tatiana Cucu (UGent) and Bruno De Meulenaer (UGent)
(2010) Exchange : open innovation for feed, food and health, where industry and academia meet.
Author
Organization
Keywords
protein oxidation, dairy proteins, Hypochlorous acid, peracetic acid

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MLA
Kerkaert, Barbara, et al. “Hypochlorous and Peracetic Acid Induced Oxidation of Milk Proteins : Impact of PH Nd Oxidant Concentration.” Exchange : Open Innovation for Feed, Food and Health, Where Industry and Academia Meet, Food2Know ; Ghent BC, 2010.
APA
Kerkaert, B., Mestdagh, F., Cucu, T., & De Meulenaer, B. (2010). Hypochlorous and peracetic acid induced oxidation of milk proteins : impact of pH nd oxidant concentration. Exchange : Open Innovation for Feed, Food and Health, Where Industry and Academia Meet. Presented at the Exchange : open innovation for feed, food and health, where industry and academia meet, Ghent, Belgium.
Chicago author-date
Kerkaert, Barbara, Frédéric Mestdagh, Tatiana Cucu, and Bruno De Meulenaer. 2010. “Hypochlorous and Peracetic Acid Induced Oxidation of Milk Proteins : Impact of PH Nd Oxidant Concentration.” In Exchange : Open Innovation for Feed, Food and Health, Where Industry and Academia Meet. Food2Know ; Ghent BC.
Chicago author-date (all authors)
Kerkaert, Barbara, Frédéric Mestdagh, Tatiana Cucu, and Bruno De Meulenaer. 2010. “Hypochlorous and Peracetic Acid Induced Oxidation of Milk Proteins : Impact of PH Nd Oxidant Concentration.” In Exchange : Open Innovation for Feed, Food and Health, Where Industry and Academia Meet. Food2Know ; Ghent BC.
Vancouver
1.
Kerkaert B, Mestdagh F, Cucu T, De Meulenaer B. Hypochlorous and peracetic acid induced oxidation of milk proteins : impact of pH nd oxidant concentration. In: Exchange : open innovation for feed, food and health, where industry and academia meet. Food2Know ; Ghent BC; 2010.
IEEE
[1]
B. Kerkaert, F. Mestdagh, T. Cucu, and B. De Meulenaer, “Hypochlorous and peracetic acid induced oxidation of milk proteins : impact of pH nd oxidant concentration,” in Exchange : open innovation for feed, food and health, where industry and academia meet, Ghent, Belgium, 2010.
@inproceedings{1174929,
  author       = {{Kerkaert, Barbara and Mestdagh, Frédéric and Cucu, Tatiana and De Meulenaer, Bruno}},
  booktitle    = {{Exchange : open innovation for feed, food and health, where industry and academia meet}},
  keywords     = {{protein oxidation,dairy proteins,Hypochlorous acid,peracetic acid}},
  language     = {{eng}},
  location     = {{Ghent, Belgium}},
  publisher    = {{Food2Know ; Ghent BC}},
  title        = {{Hypochlorous and peracetic acid induced oxidation of milk proteins : impact of pH nd oxidant concentration}},
  year         = {{2010}},
}