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Proteolysis and protein oxidation in dry fermented sausages

Alberto Berardo (UGent)
(2017)
Author
Promoter
(UGent) and Frédéric Leroy
Organization

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Citation

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

Chicago
Berardo, Alberto. 2017. “Proteolysis and Protein Oxidation in Dry Fermented Sausages”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
APA
Berardo, A. (2017). Proteolysis and protein oxidation in dry fermented sausages. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Vancouver
1.
Berardo A. Proteolysis and protein oxidation in dry fermented sausages. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2017.
MLA
Berardo, Alberto. “Proteolysis and Protein Oxidation in Dry Fermented Sausages.” 2017 : n. pag. Print.
@phdthesis{8531775,
  author       = {Berardo, Alberto},
  isbn         = {9789463570190},
  language     = {eng},
  pages        = {190},
  publisher    = {Ghent University. Faculty of Bioscience Engineering},
  school       = {Ghent University},
  title        = {Proteolysis and protein oxidation in dry fermented sausages},
  year         = {2017},
}