Advanced search

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

Author
Organization

Citation

Please use this url to cite or link to this publication:

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.
@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},
}