Biochemical reactions during ripening of cheese varieties with dry surfaces

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Standard

Biochemical reactions during ripening of cheese varieties with dry surfaces. / Ardö, Ylva Margareta.

Cheese ripening: quality, safety and health aspects. Nova Science Publishers, 2013. s. 9-27 (Advances in Food Safety and Food Microbiology).

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Harvard

Ardö, YM 2013, Biochemical reactions during ripening of cheese varieties with dry surfaces. i Cheese ripening: quality, safety and health aspects. Nova Science Publishers, Advances in Food Safety and Food Microbiology, s. 9-27. <https://www.novapublishers.com/catalog/product_info.php?products_id=37778>

APA

Ardö, Y. M. (2013). Biochemical reactions during ripening of cheese varieties with dry surfaces. I Cheese ripening: quality, safety and health aspects (s. 9-27). Nova Science Publishers. Advances in Food Safety and Food Microbiology https://www.novapublishers.com/catalog/product_info.php?products_id=37778

Vancouver

Ardö YM. Biochemical reactions during ripening of cheese varieties with dry surfaces. I Cheese ripening: quality, safety and health aspects. Nova Science Publishers. 2013. s. 9-27. (Advances in Food Safety and Food Microbiology).

Author

Ardö, Ylva Margareta. / Biochemical reactions during ripening of cheese varieties with dry surfaces. Cheese ripening: quality, safety and health aspects. Nova Science Publishers, 2013. s. 9-27 (Advances in Food Safety and Food Microbiology).

Bibtex

@inbook{224a69a164f94661a12ca8dd4f7b086e,
title = "Biochemical reactions during ripening of cheese varieties with dry surfaces",
author = "Ard{\"o}, {Ylva Margareta}",
year = "2013",
language = "English",
isbn = "978-1-62417-032-4",
series = "Advances in Food Safety and Food Microbiology",
publisher = "Nova Science Publishers",
pages = "9--27",
booktitle = "Cheese ripening",
address = "United States",

}

RIS

TY - CHAP

T1 - Biochemical reactions during ripening of cheese varieties with dry surfaces

AU - Ardö, Ylva Margareta

PY - 2013

Y1 - 2013

M3 - Book chapter

SN - 978-1-62417-032-4

SN - 978-1-62417-033-1

T3 - Advances in Food Safety and Food Microbiology

SP - 9

EP - 27

BT - Cheese ripening

PB - Nova Science Publishers

ER -

ID: 44704060