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Impact of several pre-treatments on the acrylamide formation and sensorial quality of potato products

Frédéric Mestdagh UGent, Jo Maertens UGent, Karel Delporte, Tineke De Wilde UGent, Carlos Van Peteghem and Bruno De Meulenaer UGent (2007) Proceedings of Euro Food Chem XIV: Food Quality, an issue of molecule based science. p.332-335
Please use this url to cite or link to this publication:
@inproceedings{383072,
  author       = {Mestdagh, Fr{\'e}d{\'e}ric and Maertens, Jo and Delporte, Karel and De Wilde, Tineke and Van Peteghem, Carlos and De Meulenaer, Bruno},
  booktitle    = {Proceedings of Euro Food Chem XIV: Food Quality, an issue of molecule based science},
  pages        = {332--335},
  title        = {Impact of several pre-treatments on the acrylamide formation and sensorial quality of potato products},
  year         = {2007},
}

Chicago
Mestdagh, Frédéric, Jo Maertens, Karel Delporte, Tineke De Wilde, Carlos Van Peteghem, and Bruno De Meulenaer. 2007. “Impact of Several Pre-treatments on the Acrylamide Formation and Sensorial Quality of Potato Products.” In Proceedings of Euro Food Chem XIV: Food Quality, an Issue of Molecule Based Science, 332–335.
APA
Mestdagh, Frédéric, Maertens, J., Delporte, K., De Wilde, T., Van Peteghem, C., & De Meulenaer, B. (2007). Impact of several pre-treatments on the acrylamide formation and sensorial quality of potato products. Proceedings of Euro Food Chem XIV: Food Quality, an issue of molecule based science (pp. 332–335).
Vancouver
1.
Mestdagh F, Maertens J, Delporte K, De Wilde T, Van Peteghem C, De Meulenaer B. Impact of several pre-treatments on the acrylamide formation and sensorial quality of potato products. Proceedings of Euro Food Chem XIV: Food Quality, an issue of molecule based science. 2007. p. 332–5.
MLA
Mestdagh, Frédéric, Jo Maertens, Karel Delporte, et al. “Impact of Several Pre-treatments on the Acrylamide Formation and Sensorial Quality of Potato Products.” Proceedings of Euro Food Chem XIV: Food Quality, an Issue of Molecule Based Science. 2007. 332–335. Print.