Ghent University Academic Bibliography

Advanced

Optimization of the blanching process to reduce acrylamide in fried potatoes

Frédéric Mestdagh UGent, Tineke De Wilde UGent, S FRASELLE, Y GOVAERT, Wilfried Ooghe, JM DEGROODT, Roland Verhé UGent, Carlos Van Peteghem UGent and Bruno De Meulenaer UGent (2008) LWT-FOOD SCIENCE AND TECHNOLOGY. 41(9). p.1648-1654
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle
publication status
published
subject
journal title
LWT-FOOD SCIENCE AND TECHNOLOGY
LWT-Food Sci. Technol.
volume
41
issue
9
pages
1648-1654 pages
Web of Science type
Article
Web of Science id
000258500600016
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.887 (2008)
JCR rank
29/106 (2008)
JCR quartile
1 (2008)
ISSN
0023-6438
language
English
UGent publication?
yes
classification
A1
id
430300
handle
http://hdl.handle.net/1854/LU-430300
date created
2008-09-23 13:04:00
date last changed
2008-09-23 13:04:00
@article{430300,
  author       = {Mestdagh, Fr{\'e}d{\'e}ric and De Wilde, Tineke and FRASELLE, S and GOVAERT, Y and Ooghe, Wilfried and DEGROODT, JM and Verh{\'e}, Roland and Van Peteghem, Carlos and De Meulenaer, Bruno},
  issn         = {0023-6438},
  journal      = {LWT-FOOD SCIENCE AND TECHNOLOGY},
  language     = {eng},
  number       = {9},
  pages        = {1648--1654},
  title        = {Optimization of the blanching process to reduce acrylamide in fried potatoes},
  volume       = {41},
  year         = {2008},
}

Chicago
Mestdagh, Frédéric, Tineke De Wilde, S FRASELLE, Y GOVAERT, Wilfried Ooghe, JM DEGROODT, Roland Verhé, Carlos Van Peteghem, and Bruno De Meulenaer. 2008. “Optimization of the Blanching Process to Reduce Acrylamide in Fried Potatoes.” Lwt-food Science and Technology 41 (9): 1648–1654.
APA
Mestdagh, Frédéric, De Wilde, T., FRASELLE, S., GOVAERT, Y., Ooghe, W., DEGROODT, J., Verhé, R., et al. (2008). Optimization of the blanching process to reduce acrylamide in fried potatoes. LWT-FOOD SCIENCE AND TECHNOLOGY, 41(9), 1648–1654.
Vancouver
1.
Mestdagh F, De Wilde T, FRASELLE S, GOVAERT Y, Ooghe W, DEGROODT J, et al. Optimization of the blanching process to reduce acrylamide in fried potatoes. LWT-FOOD SCIENCE AND TECHNOLOGY. 2008;41(9):1648–54.
MLA
Mestdagh, Frédéric, Tineke De Wilde, S FRASELLE, et al. “Optimization of the Blanching Process to Reduce Acrylamide in Fried Potatoes.” LWT-FOOD SCIENCE AND TECHNOLOGY 41.9 (2008): 1648–1654. Print.