Ghent University Academic Bibliography

Advanced

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 UGent 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:
author
organization
year
type
conference
publication status
published
subject
in
Proceedings of Euro Food Chem XIV: Food Quality, an issue of molecule based science
pages
332-335 pages
UGent publication?
yes
classification
C1
id
383072
handle
http://hdl.handle.net/1854/LU-383072
date created
2007-12-03 13:44:00
date last changed
2008-02-22 23:02:26
@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, F., 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.