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Chicago
Foubert, Imogen, R VANROLLEGHEM, Bert Vanhoutte, T KEERSEBILCK, André Huyghebaert, and Koen Dewettinck. 2001. “Modelling of the Crystallizaiton Kinetics of Cocoa Butter.” In Proceedings Forum for Applied Biotechnology, Med. Fac. Landbouwwet. Univ. Gent, 66(4), 2001, 263–267.
APA
Foubert, I., VANROLLEGHEM, R., Vanhoutte, B., KEERSEBILCK, T., Huyghebaert, A., & Dewettinck, K. (2001). Modelling of the crystallizaiton kinetics of cocoa butter. Proceedings Forum for Applied Biotechnology, Med. Fac. Landbouwwet. Univ. Gent, 66(4), 2001 (pp. 263–267).
Vancouver
1.
Foubert I, VANROLLEGHEM R, Vanhoutte B, KEERSEBILCK T, Huyghebaert A, Dewettinck K. Modelling of the crystallizaiton kinetics of cocoa butter. Proceedings Forum for Applied Biotechnology, Med. Fac. Landbouwwet. Univ. Gent, 66(4), 2001. 2001. p. 263–7.
MLA
Foubert, Imogen, R VANROLLEGHEM, Bert Vanhoutte, et al. “Modelling of the Crystallizaiton Kinetics of Cocoa Butter.” Proceedings Forum for Applied Biotechnology, Med. Fac. Landbouwwet. Univ. Gent, 66(4), 2001. 2001. 263–267. Print.
@inproceedings{147605,
  author       = {Foubert, Imogen and VANROLLEGHEM, R and Vanhoutte, Bert and KEERSEBILCK, T and Huyghebaert, Andr{\'e} and Dewettinck, Koen},
  booktitle    = {Proceedings Forum for Applied Biotechnology, Med. Fac. Landbouwwet. Univ. Gent, 66(4), 2001},
  language     = {eng},
  pages        = {263--267},
  title        = {Modelling of the crystallizaiton kinetics of cocoa butter.},
  year         = {2001},
}