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Dynamic mathematical model of the crystallization kinetics of fats.

Imogen Foubert, Peter Vanrolleghem UGent, Bert Vanhoutte and Koen Dewettinck UGent (2002) FOOD RESEARCH INTERNATIONAL. 35(10). p.945-956
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
journal title
FOOD RESEARCH INTERNATIONAL
Food Res. Int.
volume
35
issue
10
pages
945-956 pages
Web of Science type
Article
Web of Science id
000179712800006
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.135 (2002)
JCR rank
23/92 (2002)
JCR quartile
1 (2002)
ISSN
0963-9969
language
English
UGent publication?
yes
classification
A1
id
157678
handle
http://hdl.handle.net/1854/LU-157678
date created
2005-08-23 15:18:00
date last changed
2016-12-19 15:38:34
@article{157678,
  author       = {Foubert, Imogen and Vanrolleghem, Peter and Vanhoutte, Bert and Dewettinck, Koen},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  language     = {eng},
  number       = {10},
  pages        = {945--956},
  title        = {Dynamic mathematical model of the crystallization kinetics of fats.},
  volume       = {35},
  year         = {2002},
}

Chicago
Foubert, Imogen, Peter Vanrolleghem, Bert Vanhoutte, and Koen Dewettinck. 2002. “Dynamic Mathematical Model of the Crystallization Kinetics of Fats.” Food Research International 35 (10): 945–956.
APA
Foubert, I., Vanrolleghem, P., Vanhoutte, B., & Dewettinck, K. (2002). Dynamic mathematical model of the crystallization kinetics of fats. FOOD RESEARCH INTERNATIONAL, 35(10), 945–956.
Vancouver
1.
Foubert I, Vanrolleghem P, Vanhoutte B, Dewettinck K. Dynamic mathematical model of the crystallization kinetics of fats. FOOD RESEARCH INTERNATIONAL. 2002;35(10):945–56.
MLA
Foubert, Imogen, Peter Vanrolleghem, Bert Vanhoutte, et al. “Dynamic Mathematical Model of the Crystallization Kinetics of Fats.” FOOD RESEARCH INTERNATIONAL 35.10 (2002): 945–956. Print.