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Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

Frédéric Mestdagh UGent, Tineke De Wilde UGent, Karel Delporte, Carlos Van Peteghem UGent and Bruno De Meulenaer UGent (2008) FOOD CHEMISTRY. 106(3). p.914-922
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle
publication status
published
subject
journal title
FOOD CHEMISTRY
Food Chem.
volume
106
issue
3
pages
914-922 pages
publisher
ELSEVIER SCI LTD
Web of Science type
Article
Web of Science id
000250069900006
JCR category
CHEMISTRY, APPLIED
JCR impact factor
2.696 (2008)
JCR rank
6/59 (2008)
JCR quartile
1 (2008)
ISSN
0308-8146
DOI
1854/8920
language
English
UGent publication?
yes
classification
A1
id
384809
handle
http://hdl.handle.net/1854/LU-384809
date created
2008-01-18 11:22:00
date last changed
2008-02-22 23:02:38
@article{384809,
  author       = {Mestdagh, Fr{\'e}d{\'e}ric and De Wilde, Tineke and Delporte, Karel and Van Peteghem, Carlos and De Meulenaer, Bruno},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  language     = {eng},
  number       = {3},
  pages        = {914--922},
  publisher    = {ELSEVIER SCI LTD},
  title        = {Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps},
  url          = {http://dx.doi.org/1854/8920},
  volume       = {106},
  year         = {2008},
}

Chicago
Mestdagh, Frédéric, Tineke De Wilde, Karel Delporte, Carlos Van Peteghem, and Bruno De Meulenaer. 2008. “Impact of Chemical Pre-treatments on the Acrylamide Formation and Sensorial Quality of Potato Crisps.” Food Chemistry 106 (3): 914–922.
APA
Mestdagh, F., De Wilde, T., Delporte, K., Van Peteghem, C., & De Meulenaer, B. (2008). Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps. FOOD CHEMISTRY, 106(3), 914–922.
Vancouver
1.
Mestdagh F, De Wilde T, Delporte K, Van Peteghem C, De Meulenaer B. Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps. FOOD CHEMISTRY. ELSEVIER SCI LTD; 2008;106(3):914–22.
MLA
Mestdagh, Frédéric, Tineke De Wilde, Karel Delporte, et al. “Impact of Chemical Pre-treatments on the Acrylamide Formation and Sensorial Quality of Potato Crisps.” FOOD CHEMISTRY 106.3 (2008): 914–922. Print.