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Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)

(2004) CZECH JOURNAL OF FOOD SCIENCES. 22(spec. no.). p.11-14
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MLA
Mestdagh, Frédéric, Bruno De Meulenaer, Carlos Van Peteghem, et al. “Towards a Better Understanding in Acrylamide Formation, Degradation and Reduction in Model Systems (and Foodstuffs).” Czech Journal of Food Sciences. Vol. 22. 2004. 11–14. Print.
APA
Mestdagh, Frédéric, De Meulenaer, B., Van Peteghem, C., Cromphout, C., & Thas, O. (2004). Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs). CZECH JOURNAL OF FOOD SCIENCES (Vol. 22, pp. 11–14). Presented at the Chemical Reactions in Foods V.
Chicago author-date
Mestdagh, Frédéric, Bruno De Meulenaer, Carlos Van Peteghem, C Cromphout, and Olivier Thas. 2004. “Towards a Better Understanding in Acrylamide Formation, Degradation and Reduction in Model Systems (and Foodstuffs).” In Czech Journal of Food Sciences, 22:11–14.
Chicago author-date (all authors)
Mestdagh, Frédéric, Bruno De Meulenaer, Carlos Van Peteghem, C Cromphout, and Olivier Thas. 2004. “Towards a Better Understanding in Acrylamide Formation, Degradation and Reduction in Model Systems (and Foodstuffs).” In Czech Journal of Food Sciences, 22:11–14.
Vancouver
1.
Mestdagh F, De Meulenaer B, Van Peteghem C, Cromphout C, Thas O. Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs). CZECH JOURNAL OF FOOD SCIENCES. 2004. p. 11–4.
IEEE
[1]
F. Mestdagh, B. De Meulenaer, C. Van Peteghem, C. Cromphout, and O. Thas, “Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs),” in CZECH JOURNAL OF FOOD SCIENCES, Prague, Czech Republic, 2004, vol. 22, no. spec. no., pp. 11–14.
@inproceedings{307616,
  author       = {Mestdagh, Frédéric and De Meulenaer, Bruno and Van Peteghem, Carlos and Cromphout, C and Thas, Olivier},
  booktitle    = {CZECH JOURNAL OF FOOD SCIENCES},
  issn         = {1212-1800},
  language     = {eng},
  location     = {Prague, Czech Republic},
  number       = {spec. no.},
  pages        = {11--14},
  title        = {Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)},
  volume       = {22},
  year         = {2004},
}