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

Roeland Rombaut, John Van Camp UGent and Koen Dewettinck UGent (2006) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 41(4). p.435-443
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
journal title
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Int. J. Food Sci. Technol.
volume
41
issue
4
pages
435-443 pages
publisher
BLACKWELL PUBLISHING
Web of Science type
Article
Web of Science id
000235892700014
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
0.832 (2006)
JCR rank
50/95 (2006)
JCR quartile
3 (2006)
ISSN
0950-5423
language
English
UGent publication?
yes
classification
A1
id
338181
handle
http://hdl.handle.net/1854/LU-338181
date created
2006-06-07 13:35:00
date last changed
2016-12-19 15:41:59
@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},
}

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.