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Quality control of fermented meat products.

Daniël Demeyer and L STAHNKE (2002) Meat Processing: Improving quality. p.359-393
Please use this url to cite or link to this publication:
author
organization
year
type
bookChapter
publication status
published
subject
book title
Meat Processing: Improving quality
editor
John Kerry and David Ledward
pages
359 - 393
publisher
Woodhead
place of publication
Cambridge (UK)
ISBN
9781855736665
language
English
UGent publication?
yes
classification
B2
id
158285
handle
http://hdl.handle.net/1854/LU-158285
date created
2004-01-14 13:39:00
date last changed
2017-01-02 09:54:52
@incollection{158285,
  author       = {Demeyer, Dani{\"e}l and STAHNKE, L},
  booktitle    = {Meat Processing: Improving quality},
  editor       = {Kerry, John  and Ledward, David },
  isbn         = {9781855736665},
  language     = {eng},
  pages        = {359--393},
  publisher    = {Woodhead},
  title        = {Quality control of fermented meat products.},
  year         = {2002},
}

Chicago
Demeyer, Daniël, and L STAHNKE. 2002. “Quality Control of Fermented Meat Products.” In Meat Processing: Improving Quality, ed. John Kerry and David Ledward, 359–393. Cambridge (UK): Woodhead.
APA
Demeyer, Daniël, & STAHNKE, L. (2002). Quality control of fermented meat products. In J. Kerry & D. Ledward (Eds.), Meat Processing: Improving quality (pp. 359–393). Cambridge (UK): Woodhead.
Vancouver
1.
Demeyer D, STAHNKE L. Quality control of fermented meat products. In: Kerry J, Ledward D, editors. Meat Processing: Improving quality. Cambridge (UK): Woodhead; 2002. p. 359–93.
MLA
Demeyer, Daniël, and L STAHNKE. “Quality Control of Fermented Meat Products.” Meat Processing: Improving Quality. Ed. John Kerry & David Ledward. Cambridge (UK): Woodhead, 2002. 359–393. Print.