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Nutritional impact as structural modification of food fats. An overview

Armand Christophe (2003) Essential fatty acids and eicosanoids. Invited papers from the fifth international congress. p.59-64
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author
organization
year
type
conference
publication status
published
subject
in
Essential fatty acids and eicosanoids. Invited papers from the fifth international congress
editor
Y Huang, S Lin and P Huang
pages
59-64 pages
publisher
AOCS Press
UGent publication?
yes
classification
C1
id
214137
handle
http://hdl.handle.net/1854/LU-214137
date created
2004-05-03 14:53:00
date last changed
2016-12-19 15:35:37
@inproceedings{214137,
  author       = {Christophe, Armand},
  booktitle    = {Essential fatty acids and eicosanoids. Invited papers from the fifth international congress},
  editor       = {Huang, Y and Lin, S and Huang, P},
  pages        = {59--64},
  publisher    = {AOCS Press},
  title        = {Nutritional impact as structural modification of food fats. An overview},
  year         = {2003},
}

Chicago
Christophe, Armand. 2003. “Nutritional Impact as Structural Modification of Food Fats. An Overview.” In Essential Fatty Acids and Eicosanoids. Invited Papers from the Fifth International Congress, ed. Y Huang, S Lin, and P Huang, 59–64. AOCS Press.
APA
Christophe, Armand. (2003). Nutritional impact as structural modification of food fats. An overview. In Y Huang, S. Lin, & P. Huang (Eds.), Essential fatty acids and eicosanoids. Invited papers from the fifth international congress (pp. 59–64). AOCS Press.
Vancouver
1.
Christophe A. Nutritional impact as structural modification of food fats. An overview. In: Huang Y, Lin S, Huang P, editors. Essential fatty acids and eicosanoids. Invited papers from the fifth international congress. AOCS Press; 2003. p. 59–64.
MLA
Christophe, Armand. “Nutritional Impact as Structural Modification of Food Fats. An Overview.” Essential Fatty Acids and Eicosanoids. Invited Papers from the Fifth International Congress. Ed. Y Huang, S Lin, & P Huang. AOCS Press, 2003. 59–64. Print.