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Impact of lipid and protein co-oxidation on digestibility of dairy proteins

(2017)
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Citation

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Chicago
Chaves, Monica Obando. 2017. “Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
APA
Chaves, M. O. (2017). Impact of lipid and protein co-oxidation on digestibility of dairy proteins. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Vancouver
1.
Chaves MO. Impact of lipid and protein co-oxidation on digestibility of dairy proteins. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2017.
MLA
Chaves, Monica Obando. “Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins.” 2017 : n. pag. Print.
@phdthesis{8542201,
  author       = {Chaves, Monica Obando},
  isbn         = {9789463570299},
  language     = {eng},
  pages        = {VI, 148},
  publisher    = {Ghent University. Faculty of Bioscience Engineering},
  school       = {Ghent University},
  title        = {Impact of lipid and protein co-oxidation on digestibility of dairy proteins},
  year         = {2017},
}