Advanced search
1 file | 3.25 MB Add to list

Formation of oxidation products and N-nitroso-compounds during gastrointestinal digestion of fresh and processed meat

(2016)
Author
Promoter
(UGent) and (UGent)
Organization

Downloads

  • Doctoraat corrections final2.pdf
    • full text
    • |
    • open access
    • |
    • PDF
    • |
    • 3.25 MB

Citation

Please use this url to cite or link to this publication:

MLA
Van Hecke, Thomas. “Formation of Oxidation Products and N-nitroso-compounds During Gastrointestinal Digestion of Fresh and Processed Meat.” 2016 : n. pag. Print.
APA
Van Hecke, Thomas. (2016). Formation of oxidation products and N-nitroso-compounds during gastrointestinal digestion of fresh and processed meat. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Chicago author-date
Van Hecke, Thomas. 2016. “Formation of Oxidation Products and N-nitroso-compounds During Gastrointestinal Digestion of Fresh and Processed Meat”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
Chicago author-date (all authors)
Van Hecke, Thomas. 2016. “Formation of Oxidation Products and N-nitroso-compounds During Gastrointestinal Digestion of Fresh and Processed Meat”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
Vancouver
1.
Van Hecke T. Formation of oxidation products and N-nitroso-compounds during gastrointestinal digestion of fresh and processed meat. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2016.
IEEE
[1]
T. Van Hecke, “Formation of oxidation products and N-nitroso-compounds during gastrointestinal digestion of fresh and processed meat,” Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium, 2016.
@phdthesis{7228045,
  author       = {Van Hecke, Thomas},
  isbn         = {9789059898905},
  language     = {eng},
  pages        = {204},
  publisher    = {Ghent University. Faculty of Bioscience Engineering},
  school       = {Ghent University},
  title        = {Formation of oxidation products and N-nitroso-compounds during gastrointestinal digestion of fresh and processed meat},
  year         = {2016},
}