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High pressure-induced gel formation of haemoglobin and whey proteins at elevated temperatures.

John Van Camp UGent, G FEYS and André Huyghebaert (1996) FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 29(1-2). p.49-57
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
journal title
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
volume
29
issue
1-2
pages
49-57 pages
Web of Science type
Article
ISSN
0023-6438
language
English
UGent publication?
yes
classification
A1
id
187783
handle
http://hdl.handle.net/1854/LU-187783
date created
2004-01-14 13:41:00
date last changed
2016-12-19 15:37:58
@article{187783,
  author       = {Van Camp, John and FEYS, G and Huyghebaert, Andr{\'e}},
  issn         = {0023-6438},
  journal      = {FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT \& TECHNOLOGIE},
  language     = {eng},
  number       = {1-2},
  pages        = {49--57},
  title        = {High pressure-induced gel formation of haemoglobin and whey proteins at elevated temperatures.},
  volume       = {29},
  year         = {1996},
}

Chicago
Van Camp, John, G FEYS, and André Huyghebaert. 1996. “High Pressure-induced Gel Formation of Haemoglobin and Whey Proteins at Elevated Temperatures.” Food Science and Technology-lebensmittel-wissenschaft & Technologie 29 (1-2): 49–57.
APA
Van Camp, John, FEYS, G., & Huyghebaert, A. (1996). High pressure-induced gel formation of haemoglobin and whey proteins at elevated temperatures. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 29(1-2), 49–57.
Vancouver
1.
Van Camp J, FEYS G, Huyghebaert A. High pressure-induced gel formation of haemoglobin and whey proteins at elevated temperatures. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 1996;29(1-2):49–57.
MLA
Van Camp, John, G FEYS, and André Huyghebaert. “High Pressure-induced Gel Formation of Haemoglobin and Whey Proteins at Elevated Temperatures.” FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE 29.1-2 (1996): 49–57. Print.