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Phospho- and sphingolipid distribution during processing of milk, butter and whey

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Chicago
Rombaut, Roeland, John Van Camp, and Koen Dewettinck. 2006. “Phospho- and Sphingolipid Distribution During Processing of Milk, Butter and Whey.” International Journal of Food Science and Technology 41 (4): 435–443.
APA
Rombaut, R., Van Camp, J., & Dewettinck, K. (2006). Phospho- and sphingolipid distribution during processing of milk, butter and whey. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 41(4), 435–443.
Vancouver
1.
Rombaut R, Van Camp J, Dewettinck K. Phospho- and sphingolipid distribution during processing of milk, butter and whey. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. BLACKWELL PUBLISHING; 2006;41(4):435–43.
MLA
Rombaut, Roeland, John Van Camp, and Koen Dewettinck. “Phospho- and Sphingolipid Distribution During Processing of Milk, Butter and Whey.” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 41.4 (2006): 435–443. Print.
@article{338181,
  author       = {Rombaut, Roeland and Van Camp, John and Dewettinck, Koen},
  issn         = {0950-5423},
  journal      = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
  language     = {eng},
  number       = {4},
  pages        = {435--443},
  publisher    = {BLACKWELL PUBLISHING},
  title        = {Phospho- and sphingolipid distribution during processing of milk, butter and whey},
  volume       = {41},
  year         = {2006},
}

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