Cassava production and processing and impact on biological compounds

Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningfagfællebedømt

Standard

Cassava production and processing and impact on biological compounds. / Brimer, Leon.

Processing and Impact on Active Components in Food. red. / Victor Preedy. Amsterdam : Academic Press, 2015. s. 81-87.

Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningfagfællebedømt

Harvard

Brimer, L 2015, Cassava production and processing and impact on biological compounds. i V Preedy (red.), Processing and Impact on Active Components in Food. Academic Press, Amsterdam, s. 81-87. https://doi.org/10.1016/B978-0-12-404699-3.00010-X

APA

Brimer, L. (2015). Cassava production and processing and impact on biological compounds. I V. Preedy (red.), Processing and Impact on Active Components in Food (s. 81-87). Academic Press. https://doi.org/10.1016/B978-0-12-404699-3.00010-X

Vancouver

Brimer L. Cassava production and processing and impact on biological compounds. I Preedy V, red., Processing and Impact on Active Components in Food. Amsterdam: Academic Press. 2015. s. 81-87 https://doi.org/10.1016/B978-0-12-404699-3.00010-X

Author

Brimer, Leon. / Cassava production and processing and impact on biological compounds. Processing and Impact on Active Components in Food. red. / Victor Preedy. Amsterdam : Academic Press, 2015. s. 81-87

Bibtex

@inbook{c5c584e8b137452790bee003f5fd1c49,
title = "Cassava production and processing and impact on biological compounds",
author = "Leon Brimer",
year = "2015",
doi = "10.1016/B978-0-12-404699-3.00010-X",
language = "English",
isbn = "978-0-12-404699-3",
pages = "81--87",
editor = "Victor Preedy",
booktitle = "Processing and Impact on Active Components in Food",
publisher = "Academic Press",
address = "United States",

}

RIS

TY - CHAP

T1 - Cassava production and processing and impact on biological compounds

AU - Brimer, Leon

PY - 2015

Y1 - 2015

U2 - 10.1016/B978-0-12-404699-3.00010-X

DO - 10.1016/B978-0-12-404699-3.00010-X

M3 - Book chapter

SN - 978-0-12-404699-3

SP - 81

EP - 87

BT - Processing and Impact on Active Components in Food

A2 - Preedy, Victor

PB - Academic Press

CY - Amsterdam

ER -

ID: 123727634