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Using PARAFAC core-consistency to estimate the number of components in LF-NMR data - application to in-situ studies of mechanically induced gel syneresis in cheese production. / Hansen, Christian Lyndgaard; van der Berg, Franciscus Winfried J; Engelsen, Søren Balling.
Magnetic resonance in food science: an exciting future. ed. / J.-P. Renou; P.S. Belton ; G.A. Webb. Royal Society of Chemistry, 2011. p. 18-29 (Special Publication; No. 332).
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Harvard
Hansen, CL
, van der Berg, FWJ & Engelsen, SB 2011,
Using PARAFAC core-consistency to estimate the number of components in LF-NMR data - application to in-situ studies of mechanically induced gel syneresis in cheese production. in J-P Renou, PS Belton & GA Webb (eds),
Magnetic resonance in food science: an exciting future. Royal Society of Chemistry, Special Publication, no. 332, pp. 18-29.
https://doi.org/10.1039/9781849732994-00018APA
Hansen, C. L.
, van der Berg, F. W. J., & Engelsen, S. B. (2011).
Using PARAFAC core-consistency to estimate the number of components in LF-NMR data - application to in-situ studies of mechanically induced gel syneresis in cheese production. In J-P. Renou, P. S. Belton , & G. A. Webb (Eds.),
Magnetic resonance in food science: an exciting future (pp. 18-29). Royal Society of Chemistry. Special Publication No. 332
https://doi.org/10.1039/9781849732994-00018Vancouver
Hansen CL
, van der Berg FWJ, Engelsen SB.
Using PARAFAC core-consistency to estimate the number of components in LF-NMR data - application to in-situ studies of mechanically induced gel syneresis in cheese production. In Renou J-P, Belton PS, Webb GA, editors, Magnetic resonance in food science: an exciting future. Royal Society of Chemistry. 2011. p. 18-29. (Special Publication; No. 332).
https://doi.org/10.1039/9781849732994-00018Author
Hansen, Christian Lyndgaard ; van der Berg, Franciscus Winfried J ; Engelsen, Søren Balling. / Using PARAFAC core-consistency to estimate the number of components in LF-NMR data - application to in-situ studies of mechanically induced gel syneresis in cheese production. Magnetic resonance in food science: an exciting future. editor / J.-P. Renou ; P.S. Belton ; G.A. Webb. Royal Society of Chemistry, 2011. pp. 18-29 (Special Publication; No. 332).
Bibtex
@inbook{39b91d7b4a0b49a8a76a87753d8f9d4d,
title = "Using PARAFAC core-consistency to estimate the number of components in LF-NMR data - application to in-situ studies of mechanically induced gel syneresis in cheese production",
author = "Hansen, {Christian Lyndgaard} and {van der Berg}, {Franciscus Winfried J} and Engelsen, {S{\o}ren Balling}",
year = "2011",
doi = "10.1039/9781849732994-00018",
language = "English",
isbn = "978-1-84973-299-4",
series = "Special Publication",
publisher = "Royal Society of Chemistry",
number = "332",
pages = "18--29",
editor = "Renou, {J.-P. } and {Belton }, {P.S. } and Webb, {G.A. }",
booktitle = "Magnetic resonance in food science",
address = "United Kingdom",
}
RIS
TY - CHAP
T1 - Using PARAFAC core-consistency to estimate the number of components in LF-NMR data - application to in-situ studies of mechanically induced gel syneresis in cheese production
AU - Hansen, Christian Lyndgaard
AU - van der Berg, Franciscus Winfried J
AU - Engelsen, Søren Balling
PY - 2011
Y1 - 2011
U2 - 10.1039/9781849732994-00018
DO - 10.1039/9781849732994-00018
M3 - Book chapter
SN - 978-1-84973-299-4
T3 - Special Publication
SP - 18
EP - 29
BT - Magnetic resonance in food science
A2 - Renou, J.-P.
A2 - Belton , P.S.
A2 - Webb, G.A.
PB - Royal Society of Chemistry
ER -
