Diacylglycerols (DAG) as a functional component in meat products
Research output: Book/Report › Ph.D. thesis › Research
Standard
Diacylglycerols (DAG) as a functional component in meat products. / Miklos, Rikke.
Department of Food Science, University of Copenhagen, 2012. 89 p.Research output: Book/Report › Ph.D. thesis › Research
Harvard
Miklos, R 2012, Diacylglycerols (DAG) as a functional component in meat products. Department of Food Science, University of Copenhagen.
APA
Miklos, R. (2012). Diacylglycerols (DAG) as a functional component in meat products. Department of Food Science, University of Copenhagen.
Vancouver
Miklos R. Diacylglycerols (DAG) as a functional component in meat products. Department of Food Science, University of Copenhagen, 2012. 89 p.
Author
Bibtex
@phdthesis{c587b5bcebdf4b63a62ac3dbaa501714,
title = "Diacylglycerols (DAG) as a functional component in meat products",
author = "Rikke Miklos",
year = "2012",
language = "English",
publisher = "Department of Food Science, University of Copenhagen",
}
RIS
TY - BOOK
T1 - Diacylglycerols (DAG) as a functional component in meat products
AU - Miklos, Rikke
PY - 2012
Y1 - 2012
M3 - Ph.D. thesis
BT - Diacylglycerols (DAG) as a functional component in meat products
PB - Department of Food Science, University of Copenhagen
ER -
ID: 42019150