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Citation

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

MLA
Leroy, Fréderic, and Stefaan De Smet. “Meat in the Human Diet : A Biosocial Perspective.” More than Beef, Pork and Chicken : The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet, edited by José Manuel Lorenzo et al., Springer Nature, 2019, pp. 1–19.
APA
Leroy, F., & De Smet, S. (2019). Meat in the human diet : a biosocial perspective. In J. M. Lorenzo, P. E. Munekata, F. J. Barba, & F. Toldrá (Eds.), More than beef, pork and chicken : the production, processing, and quality traits of other sources of meat for human diet (pp. 1–19). Cham, Switzerland: Springer Nature.
Chicago author-date
Leroy, Fréderic, and Stefaan De Smet. 2019. “Meat in the Human Diet : A Biosocial Perspective.” In More than Beef, Pork and Chicken : The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet, edited by José Manuel Lorenzo, Paulo ES Munekata, Francisco J Barba, and Fidel Toldrá, 1–19. Cham, Switzerland: Springer Nature.
Chicago author-date (all authors)
Leroy, Fréderic, and Stefaan De Smet. 2019. “Meat in the Human Diet : A Biosocial Perspective.” In More than Beef, Pork and Chicken : The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet, ed by. José Manuel Lorenzo, Paulo ES Munekata, Francisco J Barba, and Fidel Toldrá, 1–19. Cham, Switzerland: Springer Nature.
Vancouver
1.
Leroy F, De Smet S. Meat in the human diet : a biosocial perspective. In: Lorenzo JM, Munekata PE, Barba FJ, Toldrá F, editors. More than beef, pork and chicken : the production, processing, and quality traits of other sources of meat for human diet. Cham, Switzerland: Springer Nature; 2019. p. 1–19.
IEEE
[1]
F. Leroy and S. De Smet, “Meat in the human diet : a biosocial perspective,” in More than beef, pork and chicken : the production, processing, and quality traits of other sources of meat for human diet, J. M. Lorenzo, P. E. Munekata, F. J. Barba, and F. Toldrá, Eds. Cham, Switzerland: Springer Nature, 2019, pp. 1–19.
@incollection{8607046,
  author       = {Leroy, Fréderic and De Smet, Stefaan},
  booktitle    = {More than beef, pork and chicken : the production, processing, and quality traits of other sources of meat for human diet},
  editor       = {Lorenzo, José Manuel and Munekata, Paulo ES and Barba, Francisco J and Toldrá, Fidel},
  isbn         = {9783030054830},
  language     = {eng},
  pages        = {1--19},
  publisher    = {Springer Nature},
  title        = {Meat in the human diet : a biosocial perspective},
  url          = {http://dx.doi.org/10.1007/978-3-030-05484-7_1},
  year         = {2019},
}

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