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Comparison of potato varieties between seasons and their potential for acrylamide formation

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Chicago
De Meulenaer, Bruno, Tineke De Wilde, Frédéric Mestdagh, Y GOVAERT, Wilfried Ooghe, S FRASELLE, K DEMEULEMEESTER, et al. 2008. “Comparison of Potato Varieties Between Seasons and Their Potential for Acrylamide Formation.” Journal of the Science of Food and Agriculture 88 (2): 313–318.
APA
De Meulenaer, B., De Wilde, T., Mestdagh, F., GOVAERT, Y., Ooghe, W., FRASELLE, S., DEMEULEMEESTER, K., et al. (2008). Comparison of potato varieties between seasons and their potential for acrylamide formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 88(2), 313–318.
Vancouver
1.
De Meulenaer B, De Wilde T, Mestdagh F, GOVAERT Y, Ooghe W, FRASELLE S, et al. Comparison of potato varieties between seasons and their potential for acrylamide formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. JOHN WILEY & SONS LTD; 2008;88(2):313–8.
MLA
De Meulenaer, Bruno, Tineke De Wilde, Frédéric Mestdagh, et al. “Comparison of Potato Varieties Between Seasons and Their Potential for Acrylamide Formation.” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 88.2 (2008): 313–318. Print.
@article{388930,
  author       = {De Meulenaer, Bruno and De Wilde, Tineke and Mestdagh, Fr{\'e}d{\'e}ric and GOVAERT, Y and Ooghe, Wilfried and FRASELLE, S and DEMEULEMEESTER, K and Van Peteghem, Carlos and Calus, Andr{\'e} and DEGROODT, JM and Verh{\'e}, Roland},
  issn         = {0022-5142},
  journal      = {JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
  language     = {eng},
  number       = {2},
  pages        = {313--318},
  publisher    = {JOHN WILEY \& SONS LTD},
  title        = {Comparison of potato varieties between seasons and their potential for acrylamide formation},
  url          = {http://dx.doi.org/1854/9362},
  volume       = {88},
  year         = {2008},
}

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