Advanced search
1 file | 2.86 MB Add to list

Protein oxidation in meat products : effects of apple phenolics during storage and digestion

Tine Rysman (UGent)
(2017)
Author
Promoter
(UGent) and Katleen Coudijzer
Organization

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 2.86 MB

Citation

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

MLA
Rysman, Tine. “Protein Oxidation in Meat Products : Effects of Apple Phenolics During Storage and Digestion.” 2017 : n. pag. Print.
APA
Rysman, T. (2017). Protein oxidation in meat products : effects of apple phenolics during storage and digestion. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Chicago author-date
Rysman, Tine. 2017. “Protein Oxidation in Meat Products : Effects of Apple Phenolics During Storage and Digestion”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
Chicago author-date (all authors)
Rysman, Tine. 2017. “Protein Oxidation in Meat Products : Effects of Apple Phenolics During Storage and Digestion”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
Vancouver
1.
Rysman T. Protein oxidation in meat products : effects of apple phenolics during storage and digestion. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2017.
IEEE
[1]
T. Rysman, “Protein oxidation in meat products : effects of apple phenolics during storage and digestion,” Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium, 2017.
@phdthesis{8532406,
  author       = {Rysman, Tine},
  isbn         = {9789463570305},
  language     = {eng},
  pages        = {VIII, 200},
  publisher    = {Ghent University. Faculty of Bioscience Engineering},
  school       = {Ghent University},
  title        = {Protein oxidation in meat products : effects of apple phenolics during storage and digestion},
  year         = {2017},
}