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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 and Bruno De Meulenaer UGent (2010) Exchange : open innovation for feed, food and health, where industry and academia meet.
Please use this url to cite or link to this publication:
author
organization
year
type
conference
publication status
published
subject
keyword
protein oxidation, dairy proteins, Hypochlorous acid, peracetic acid
in
Exchange : open innovation for feed, food and health, where industry and academia meet
publisher
Food2Know ; Ghent BC
conference name
Exchange : open innovation for feed, food and health, where industry and academia meet
conference location
Ghent, Belgium
conference start
2010-09-28
conference end
2010-09-28
language
English
UGent publication?
yes
classification
C3
copyright statement
I have transferred the copyright for this publication to the publisher
id
1174929
handle
http://hdl.handle.net/1854/LU-1174929
date created
2011-02-28 11:40:42
date last changed
2016-12-19 15:35:11
@inproceedings{1174929,
  author       = {Kerkaert, Barbara and Mestdagh, Fr{\'e}d{\'e}ric and Cucu, Tatiana and De Meulenaer, Bruno},
  booktitle    = {Exchange : open innovation for feed, food and health, where industry and academia meet},
  keyword      = {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},
}

Chicago
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.
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, 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. Exchange : open innovation for feed, food and health, where industry and academia meet. Food2Know ; Ghent BC; 2010.
MLA
Kerkaert, Barbara, Frédéric Mestdagh, Tatiana Cucu, 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. Print.