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Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix

Minyi Han, Mathias P. Clausen, Morten Christensen, Els Vossen UGent, Thomas Van Hecke UGent and Hanne Christine Bertram (2018) Food & Function.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle
publication status
published
journal title
Food & Function
publisher
Royal Society of Chemistry (RSC)
ISSN
2042-6496
2042-650X
DOI
10.1039/c8fo00835c
UGent publication?
yes
classification
U
id
8568908
handle
http://hdl.handle.net/1854/LU-8568908
date created
2018-07-10 08:34:26
date last changed
2018-07-10 08:36:16
@article{8568908,
  author       = {Han, Minyi and Clausen, Mathias P. and Christensen, Morten and Vossen, Els and Van Hecke, Thomas and Bertram, Hanne Christine},
  issn         = {2042-6496},
  journal      = {Food \& Function},
  publisher    = {Royal Society of Chemistry (RSC)},
  title        = {Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix},
  url          = {http://dx.doi.org/10.1039/c8fo00835c},
  year         = {2018},
}

Chicago
Han, Minyi, Mathias P. Clausen, Morten Christensen, Els Vossen, Thomas Van Hecke, and Hanne Christine Bertram. 2018. “Enhancing the Health Potential of Processed Meat: The Effect of Chitosan or Carboxymethyl Cellulose Enrichment on Inherent Microstructure, Water Mobility and Oxidation in a Meat-based Food Matrix.” Food & Function.
APA
Han, Minyi, Clausen, M. P., Christensen, M., Vossen, E., Van Hecke, T., & Bertram, H. C. (2018). Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix. Food & Function.
Vancouver
1.
Han M, Clausen MP, Christensen M, Vossen E, Van Hecke T, Bertram HC. Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix. Food & Function. Royal Society of Chemistry (RSC); 2018;
MLA
Han, Minyi, Mathias P. Clausen, Morten Christensen, et al. “Enhancing the Health Potential of Processed Meat: The Effect of Chitosan or Carboxymethyl Cellulose Enrichment on Inherent Microstructure, Water Mobility and Oxidation in a Meat-based Food Matrix.” Food & Function (2018): n. pag. Print.