Rheological properties of cold and hot filled model cream cheese
Research output: Contribution to journal › Conference article › Research › peer-review
Standard
Rheological properties of cold and hot filled model cream cheese. / Geng, Xiaolu; Ipsen, Richard; Liot, Frédéric.
In: Annual Transactions - The Nordic Rheology Society, 2008, p. 217-223.Research output: Contribution to journal › Conference article › Research › peer-review
Harvard
Geng, X, Ipsen, R & Liot, F 2008, 'Rheological properties of cold and hot filled model cream cheese', Annual Transactions - The Nordic Rheology Society, pp. 217-223.
APA
Geng, X., Ipsen, R., & Liot, F. (2008). Rheological properties of cold and hot filled model cream cheese. Annual Transactions - The Nordic Rheology Society, 217-223.
Vancouver
Geng X, Ipsen R, Liot F. Rheological properties of cold and hot filled model cream cheese. Annual Transactions - The Nordic Rheology Society. 2008;217-223.
Author
Bibtex
@inproceedings{66077690a1c411ddb6ae000ea68e967b,
title = "Rheological properties of cold and hot filled model cream cheese",
author = "Xiaolu Geng and Richard Ipsen and Fr{\'e}d{\'e}ric Liot",
note = "Volumne: 16; null ; Conference date: 27-08-2008 Through 29-08-2008",
year = "2008",
language = "English",
pages = "217--223",
journal = "Nordic Rheology Society Annual Transactions",
issn = "1601-4057",
publisher = "Nordic Rheology Society; 1997",
}
RIS
TY - GEN
T1 - Rheological properties of cold and hot filled model cream cheese
AU - Geng, Xiaolu
AU - Ipsen, Richard
AU - Liot, Frédéric
N1 - Volumne: 16
PY - 2008
Y1 - 2008
M3 - Conference article
SP - 217
EP - 223
JO - Nordic Rheology Society Annual Transactions
JF - Nordic Rheology Society Annual Transactions
SN - 1601-4057
Y2 - 27 August 2008 through 29 August 2008
ER -
ID: 8115734