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Perimysial collagen crosslinking in Belgian Blue double-muscled cattle.

TM NGAPO, P BERGE, J CULIOLI and Stefaan De Smet UGent (2002) FOOD CHEMISTRY. 77(1). p.15-26
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
journal title
FOOD CHEMISTRY
Food Chem.
volume
77
issue
1
pages
15-26 pages
Web of Science type
Article
Web of Science id
000175023900003
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.396 (2002)
JCR rank
15/92 (2002)
JCR quartile
1 (2002)
ISSN
0308-8146
language
English
UGent publication?
yes
classification
A1
id
158335
handle
http://hdl.handle.net/1854/LU-158335
date created
2004-01-14 13:39:00
date last changed
2016-12-19 15:38:41
@article{158335,
  author       = {NGAPO, TM and BERGE, P and CULIOLI, J and De Smet, Stefaan},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  language     = {eng},
  number       = {1},
  pages        = {15--26},
  title        = {Perimysial collagen crosslinking in Belgian Blue double-muscled cattle.},
  volume       = {77},
  year         = {2002},
}

Chicago
NGAPO, TM, P BERGE, J CULIOLI, and Stefaan De Smet. 2002. “Perimysial Collagen Crosslinking in Belgian Blue Double-muscled Cattle.” Food Chemistry 77 (1): 15–26.
APA
NGAPO, TM, BERGE, P., CULIOLI, J., & De Smet, S. (2002). Perimysial collagen crosslinking in Belgian Blue double-muscled cattle. FOOD CHEMISTRY, 77(1), 15–26.
Vancouver
1.
NGAPO T, BERGE P, CULIOLI J, De Smet S. Perimysial collagen crosslinking in Belgian Blue double-muscled cattle. FOOD CHEMISTRY. 2002;77(1):15–26.
MLA
NGAPO, TM, P BERGE, J CULIOLI, et al. “Perimysial Collagen Crosslinking in Belgian Blue Double-muscled Cattle.” FOOD CHEMISTRY 77.1 (2002): 15–26. Print.