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Chicago
Verhé, Roland, Tom Verleyen, A HUYGHEBAERT, K DEWETTINCK, and W DE GREYT. 2000. “Tocopherol Degradation at Elevated Temperatures.” In Symposium 139, Quality of Fresh and Processed Food, P 48 2000 International Chemical Congress of Pacific Basin Societies, Honolulu, Hawaii, 14-19 December 2000.
APA
Verhé, R., Verleyen, T., HUYGHEBAERT, A., DEWETTINCK, K., & DE GREYT, W. (2000). Tocopherol degradation at elevated temperatures. Symposium 139, Quality of Fresh and Processed Food, P 48 2000 International Chemical Congress of Pacific Basin Societies, Honolulu, Hawaii, 14-19 december 2000.
Vancouver
1.
Verhé R, Verleyen T, HUYGHEBAERT A, DEWETTINCK K, DE GREYT W. Tocopherol degradation at elevated temperatures. Symposium 139, Quality of Fresh and Processed Food, P 48 2000 International Chemical Congress of Pacific Basin Societies, Honolulu, Hawaii, 14-19 december 2000. 2000.
MLA
Verhé, Roland, Tom Verleyen, A HUYGHEBAERT, et al. “Tocopherol Degradation at Elevated Temperatures.” Symposium 139, Quality of Fresh and Processed Food, P 48 2000 International Chemical Congress of Pacific Basin Societies, Honolulu, Hawaii, 14-19 December 2000. 2000. Print.
@inproceedings{133977,
  author       = {Verh{\'e}, Roland and Verleyen, Tom and HUYGHEBAERT, A and DEWETTINCK, K and DE GREYT, W},
  booktitle    = {Symposium 139, Quality of Fresh and Processed Food, P 48 2000 International Chemical Congress of Pacific Basin Societies, Honolulu, Hawaii, 14-19 december 2000},
  language     = {eng},
  title        = {Tocopherol degradation at elevated temperatures},
  year         = {2000},
}