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Influence of cooling rate on partial coalescence in natural dairy cream

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Food Science

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Citation

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MLA
Moens, Kim et al. “Influence of Cooling Rate on Partial Coalescence in Natural Dairy Cream.” FOOD RESEARCH INTERNATIONAL (2019): n. pag. Print.
APA
Moens, K., Tzompa Sosa, D. A., Van de Walle, D., Van Der Meeren, P., & Dewettinck, K. (2019). Influence of cooling rate on partial coalescence in natural dairy cream. FOOD RESEARCH INTERNATIONAL.
Chicago author-date
Moens, Kim, Daylan Amelia Tzompa Sosa, Davy Van de Walle, Paul Van Der Meeren, and Koen Dewettinck. 2019. “Influence of Cooling Rate on Partial Coalescence in Natural Dairy Cream.” Food Research International.
Chicago author-date (all authors)
Moens, Kim, Daylan Amelia Tzompa Sosa, Davy Van de Walle, Paul Van Der Meeren, and Koen Dewettinck. 2019. “Influence of Cooling Rate on Partial Coalescence in Natural Dairy Cream.” Food Research International.
Vancouver
1.
Moens K, Tzompa Sosa DA, Van de Walle D, Van Der Meeren P, Dewettinck K. Influence of cooling rate on partial coalescence in natural dairy cream. FOOD RESEARCH INTERNATIONAL. 2019;
IEEE
[1]
K. Moens, D. A. Tzompa Sosa, D. Van de Walle, P. Van Der Meeren, and K. Dewettinck, “Influence of cooling rate on partial coalescence in natural dairy cream,” FOOD RESEARCH INTERNATIONAL, 2019.
@article{8604197,
  author       = {Moens, Kim and Tzompa Sosa, Daylan Amelia and Van de Walle, Davy and Van der Meeren, Paul and Dewettinck, Koen},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  keywords     = {Food Science},
  language     = {eng},
  title        = {Influence of cooling rate on partial coalescence in natural dairy cream},
  url          = {http://dx.doi.org/10.1016/j.foodres.2018.11.044},
  year         = {2019},
}

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