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Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon

Isabelle Sioen UGent, Lindsey Haak, Katleen Raes UGent, C HERMANS, Stefaan De Henauw UGent, Stefaan De Smet UGent and John Van Camp UGent (2006) FOOD CHEMISTRY. 98(4). p.609-617
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
journal title
FOOD CHEMISTRY
Food Chem.
volume
98
issue
4
pages
609-617 pages
publisher
ELSEVIER SCI LTD
Web of Science type
Article
Web of Science id
000237148700003
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.433 (2006)
JCR rank
6/95 (2006)
JCR quartile
1 (2006)
ISSN
0308-8146
DOI
1854/5298
language
English
UGent publication?
yes
classification
A1
id
351077
handle
http://hdl.handle.net/1854/LU-351077
date created
2006-06-07 13:38:00
date last changed
2016-12-19 15:43:10
@article{351077,
  author       = {Sioen, Isabelle and Haak, Lindsey and Raes, Katleen and HERMANS, C and De Henauw, Stefaan and De Smet, Stefaan and Van Camp, John},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  language     = {eng},
  number       = {4},
  pages        = {609--617},
  publisher    = {ELSEVIER SCI LTD},
  title        = {Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon},
  url          = {http://dx.doi.org/1854/5298},
  volume       = {98},
  year         = {2006},
}

Chicago
Sioen, Isabelle, Lindsey Haak, Katleen Raes, C HERMANS, Stefaan De Henauw, Stefaan De Smet, and John Van Camp. 2006. “Effects of Pan-frying in Margarine and Olive Oil on the Fatty Acid Composition of Cod and Salmon.” Food Chemistry 98 (4): 609–617.
APA
Sioen, I., Haak, L., Raes, K., HERMANS, C., De Henauw, S., De Smet, S., & Van Camp, J. (2006). Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon. FOOD CHEMISTRY, 98(4), 609–617.
Vancouver
1.
Sioen I, Haak L, Raes K, HERMANS C, De Henauw S, De Smet S, et al. Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon. FOOD CHEMISTRY. ELSEVIER SCI LTD; 2006;98(4):609–17.
MLA
Sioen, Isabelle, Lindsey Haak, Katleen Raes, et al. “Effects of Pan-frying in Margarine and Olive Oil on the Fatty Acid Composition of Cod and Salmon.” FOOD CHEMISTRY 98.4 (2006): 609–617. Print.