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Extractability of the protein and peptide fraction for different types of dry fermented sausages in relation to GPC-analysis.

Jan Vanoverschelde, D ANSORENA and Daniël Demeyer (2001) MEDEDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN, UNIVERSITEIT GENT. 66/3b. p.635-638
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author
organization
year
type
journalArticle
publication status
published
subject
journal title
MEDEDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN, UNIVERSITEIT GENT
Meded. Fac. Landbouwkd. Toegep. Biol. Wet. Univ. Gent
volume
66/3b
pages
635-638 pages
ISSN
1373-7503
language
English
UGent publication?
yes
classification
A4
id
148406
handle
http://hdl.handle.net/1854/LU-148406
date created
2004-01-14 13:38:00
date last changed
2016-12-19 15:38:20
@article{148406,
  author       = {Vanoverschelde, Jan and ANSORENA, D and Demeyer, Dani{\"e}l},
  issn         = {1373-7503},
  journal      = {MEDEDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN, UNIVERSITEIT GENT},
  language     = {eng},
  pages        = {635--638},
  title        = {Extractability of the protein and peptide fraction for different types of dry fermented sausages in relation to GPC-analysis.},
  volume       = {66/3b},
  year         = {2001},
}

Chicago
Vanoverschelde, Jan, D ANSORENA, and Daniël Demeyer. 2001. “Extractability of the Protein and Peptide Fraction for Different Types of Dry Fermented Sausages in Relation to GPC-analysis.” Mededelingen Van De Faculteit Landbouwkundige En Toegepaste Biologische Wetenschappen, Universiteit Gent 66/3b: 635–638.
APA
Vanoverschelde, J., ANSORENA, D., & Demeyer, D. (2001). Extractability of the protein and peptide fraction for different types of dry fermented sausages in relation to GPC-analysis. MEDEDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN, UNIVERSITEIT GENT, 66/3b, 635–638.
Vancouver
1.
Vanoverschelde J, ANSORENA D, Demeyer D. Extractability of the protein and peptide fraction for different types of dry fermented sausages in relation to GPC-analysis. MEDEDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN, UNIVERSITEIT GENT. 2001;66/3b:635–8.
MLA
Vanoverschelde, Jan, D ANSORENA, and Daniël Demeyer. “Extractability of the Protein and Peptide Fraction for Different Types of Dry Fermented Sausages in Relation to GPC-analysis.” MEDEDELINGEN VAN DE FACULTEIT LANDBOUWKUNDIGE EN TOEGEPASTE BIOLOGISCHE WETENSCHAPPEN, UNIVERSITEIT GENT 66/3b (2001): 635–638. Print.