Spiking as a method for quantification of aroma compounds in semi-hard cheeses
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Formidling
Standard
Spiking as a method for quantification of aroma compounds in semi-hard cheeses. / Petersen, Mikael Agerlin; Tammam, Adel Ali; Ardö, Ylva.
Flavour science: recent advances and trends. red. / Wender L.P. Bredie; Mikael Agerlin Petersen. <Forlag uden navn>, 2006. s. 221-224 (Developments in Food Science, Bind 43).Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Formidling
Harvard
Petersen, MA, Tammam, AA & Ardö, Y 2006, Spiking as a method for quantification of aroma compounds in semi-hard cheeses. i WLP Bredie & MA Petersen (red), Flavour science: recent advances and trends. <Forlag uden navn>, Developments in Food Science, bind 43, s. 221-224.
APA
Petersen, M. A., Tammam, A. A., & Ardö, Y. (2006). Spiking as a method for quantification of aroma compounds in semi-hard cheeses. I W. L. P. Bredie, & M. A. Petersen (red.), Flavour science: recent advances and trends (s. 221-224). <Forlag uden navn>. Developments in Food Science Bind 43
Vancouver
Petersen MA, Tammam AA, Ardö Y. Spiking as a method for quantification of aroma compounds in semi-hard cheeses. I Bredie WLP, Petersen MA, red., Flavour science: recent advances and trends. <Forlag uden navn>. 2006. s. 221-224. (Developments in Food Science, Bind 43).
Author
Bibtex
@inbook{fb26f510a1c011ddb6ae000ea68e967b,
title = "Spiking as a method for quantification of aroma compounds in semi-hard cheeses",
author = "Petersen, {Mikael Agerlin} and Tammam, {Adel Ali} and Ylva Ard{\"o}",
year = "2006",
language = "English",
isbn = "978-0-444-52742-4",
series = "Developments in Food Science",
publisher = "<Forlag uden navn>",
pages = "221--224",
editor = "Bredie, {Wender L.P.} and Petersen, {Mikael Agerlin}",
booktitle = "Flavour science",
}
RIS
TY - CHAP
T1 - Spiking as a method for quantification of aroma compounds in semi-hard cheeses
AU - Petersen, Mikael Agerlin
AU - Tammam, Adel Ali
AU - Ardö, Ylva
PY - 2006
Y1 - 2006
M3 - Book chapter
SN - 978-0-444-52742-4
T3 - Developments in Food Science
SP - 221
EP - 224
BT - Flavour science
A2 - Bredie, Wender L.P.
A2 - Petersen, Mikael Agerlin
PB - <Forlag uden navn>
ER -
ID: 8029607