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A model system to define the impact of specific factors influencing acrylamide formation in foods

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Chicago
Mestdagh, Frédéric, Bruno De Meulenaer, and Carlos Van Peteghem. 2005. “A Model System to Define the Impact of Specific Factors Influencing Acrylamide Formation in Foods.” In Book of Abstracts of the Working Groups & Management Committee Meeting, 15–16.
APA
Mestdagh, Frédéric, De Meulenaer, B., & Van Peteghem, C. (2005). A model system to define the impact of specific factors influencing acrylamide formation in foods. Book of Abstracts of the Working Groups & Management Committee Meeting (pp. 15–16).
Vancouver
1.
Mestdagh F, De Meulenaer B, Van Peteghem C. A model system to define the impact of specific factors influencing acrylamide formation in foods. Book of Abstracts of the Working Groups & Management Committee Meeting. 2005. p. 15–6.
MLA
Mestdagh, Frédéric, Bruno De Meulenaer, and Carlos Van Peteghem. “A Model System to Define the Impact of Specific Factors Influencing Acrylamide Formation in Foods.” Book of Abstracts of the Working Groups & Management Committee Meeting. 2005. 15–16. Print.
@inproceedings{383060,
  author       = {Mestdagh, Fr{\'e}d{\'e}ric and De Meulenaer, Bruno and Van Peteghem, Carlos},
  booktitle    = {Book of Abstracts of the Working Groups \& Management Committee Meeting},
  pages        = {15--16},
  title        = {A model system to define the impact of specific factors influencing acrylamide formation in foods},
  year         = {2005},
}