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Trans and polyunsaturated fatty acid content of some bakery fats.

W DEGREYT, M KELLENS and André Huyghebaert (1996) FETT-LIPID. 98(4). p.141-144
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
journal title
FETT-LIPID
volume
98
issue
4
pages
141-144 pages
Web of Science type
Article
ISSN
0931-5985
language
English
UGent publication?
yes
classification
A1
id
188539
handle
http://hdl.handle.net/1854/LU-188539
date created
2004-01-14 13:41:00
date last changed
2016-12-19 15:37:58
@article{188539,
  author       = {DEGREYT, W and KELLENS, M and Huyghebaert, Andr{\'e}},
  issn         = {0931-5985},
  journal      = {FETT-LIPID},
  language     = {eng},
  number       = {4},
  pages        = {141--144},
  title        = {Trans and polyunsaturated fatty acid content of some bakery fats.},
  volume       = {98},
  year         = {1996},
}

Chicago
DEGREYT, W, M KELLENS, and André Huyghebaert. 1996. “Trans and Polyunsaturated Fatty Acid Content of Some Bakery Fats.” Fett-lipid 98 (4): 141–144.
APA
DEGREYT, W., KELLENS, M., & Huyghebaert, A. (1996). Trans and polyunsaturated fatty acid content of some bakery fats. FETT-LIPID, 98(4), 141–144.
Vancouver
1.
DEGREYT W, KELLENS M, Huyghebaert A. Trans and polyunsaturated fatty acid content of some bakery fats. FETT-LIPID. 1996;98(4):141–4.
MLA
DEGREYT, W, M KELLENS, and André Huyghebaert. “Trans and Polyunsaturated Fatty Acid Content of Some Bakery Fats.” FETT-LIPID 98.4 (1996): 141–144. Print.