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Strategies to reduce nitrite and to increase n-3 polyunsaturated fatty acids in meat and meat products : oxidative stability and nutritional quality

Els Vossen (UGent)
(2014)
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(UGent)
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Citation

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Chicago
Vossen, Els. 2014. “Strategies to Reduce Nitrite and to Increase N-3 Polyunsaturated Fatty Acids in Meat and Meat Products : Oxidative Stability and Nutritional Quality”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
APA
Vossen, E. (2014). Strategies to reduce nitrite and to increase n-3 polyunsaturated fatty acids in meat and meat products : oxidative stability and nutritional quality. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Vancouver
1.
Vossen E. Strategies to reduce nitrite and to increase n-3 polyunsaturated fatty acids in meat and meat products : oxidative stability and nutritional quality. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2014.
MLA
Vossen, Els. “Strategies to Reduce Nitrite and to Increase N-3 Polyunsaturated Fatty Acids in Meat and Meat Products : Oxidative Stability and Nutritional Quality.” 2014 : n. pag. Print.
@phdthesis{5687785,
  author       = {Vossen, Els},
  isbn         = {9789059897199},
  language     = {eng},
  pages        = {VII, 270},
  publisher    = {Ghent University. Faculty of Bioscience Engineering},
  school       = {Ghent University},
  title        = {Strategies to reduce nitrite and to increase n-3 polyunsaturated fatty acids in meat and meat products : oxidative stability and nutritional quality},
  year         = {2014},
}