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High pressure-induced gel formation of a whey-protein and haemoglobin protein-concentrate.

John Van Camp (UGent) and André Huyghebaert (UGent)
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Chicago
Van Camp, John, and André Huyghebaert. 1995. “High Pressure-induced Gel Formation of a Whey-protein and Haemoglobin Protein-concentrate.” Food Science and Technology-lebensmittel-wissenschaft & Technologie 28 (1): 111–117.
APA
Van Camp, John, & Huyghebaert, A. (1995). High pressure-induced gel formation of a whey-protein and haemoglobin protein-concentrate. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 28(1), 111–117.
Vancouver
1.
Van Camp J, Huyghebaert A. High pressure-induced gel formation of a whey-protein and haemoglobin protein-concentrate. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 1995;28(1):111–7.
MLA
Van Camp, John, and André Huyghebaert. “High Pressure-induced Gel Formation of a Whey-protein and Haemoglobin Protein-concentrate.” FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE 28.1 (1995): 111–117. Print.
@article{192341,
  author       = {Van Camp, John and Huyghebaert, Andr{\'e}},
  issn         = {0023-6438},
  journal      = {FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT \& TECHNOLOGIE},
  language     = {eng},
  number       = {1},
  pages        = {111--117},
  title        = {High pressure-induced gel formation of a whey-protein and haemoglobin protein-concentrate.},
  volume       = {28},
  year         = {1995},
}