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Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality

Frédéric Mestdagh UGent, Jo Maertens UGent, Tineke De Wilde UGent, Tatiana Cucu UGent, Karel Delporte, Carlos Van Peteghem UGent and Bruno De Meulenaer UGent (2007) Proceedings of the Fruit, Vegetable and Potato Processing Conference. p.10-14
Please use this url to cite or link to this publication:
author
organization
year
type
conference
publication status
published
subject
in
Proceedings of the Fruit, Vegetable and Potato Processing Conference
pages
10-14 pages
UGent publication?
yes
classification
C1
id
383082
handle
http://hdl.handle.net/1854/LU-383082
date created
2007-12-03 13:53:00
date last changed
2008-02-22 23:02:26
@inproceedings{383082,
  author       = {Mestdagh, Fr{\'e}d{\'e}ric and Maertens, Jo and De Wilde, Tineke and Cucu, Tatiana and Delporte, Karel and Van Peteghem, Carlos and De Meulenaer, Bruno},
  booktitle    = {Proceedings of the Fruit, Vegetable and Potato Processing Conference},
  pages        = {10--14},
  title        = {Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality},
  year         = {2007},
}

Chicago
Mestdagh, Frédéric, Jo Maertens, Tineke De Wilde, Tatiana Cucu, Karel Delporte, Carlos Van Peteghem, and Bruno De Meulenaer. 2007. “Chemical Pretreatments of Potato Products: Mechanisms of Acrylamide Mitigation and Effects on the Sensorial Quality.” In Proceedings of the Fruit, Vegetable and Potato Processing Conference, 10–14.
APA
Mestdagh, F., Maertens, J., De Wilde, T., Cucu, T., Delporte, K., Van Peteghem, C., & De Meulenaer, B. (2007). Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality. Proceedings of the Fruit, Vegetable and Potato Processing Conference (pp. 10–14).
Vancouver
1.
Mestdagh F, Maertens J, De Wilde T, Cucu T, Delporte K, Van Peteghem C, et al. Chemical pretreatments of potato products: Mechanisms of acrylamide mitigation and effects on the sensorial quality. Proceedings of the Fruit, Vegetable and Potato Processing Conference. 2007. p. 10–4.
MLA
Mestdagh, Frédéric, Jo Maertens, Tineke De Wilde, et al. “Chemical Pretreatments of Potato Products: Mechanisms of Acrylamide Mitigation and Effects on the Sensorial Quality.” Proceedings of the Fruit, Vegetable and Potato Processing Conference. 2007. 10–14. Print.