Cheeses from Denmark
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
Standard
Cheeses from Denmark. / Ardö, Ylva.
Global Cheesemaking Technology: Cheese Quality and Characteristics. red. / Photis Papademas; Thomas Bintsis. Wiley, 2018. s. 177-178.Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
Harvard
Ardö, Y 2018, Cheeses from Denmark. i P Papademas & T Bintsis (red), Global Cheesemaking Technology: Cheese Quality and Characteristics. Wiley, s. 177-178. https://doi.org/10.1002/9781119046165.ch00
APA
Ardö, Y. (2018). Cheeses from Denmark. I P. Papademas, & T. Bintsis (red.), Global Cheesemaking Technology: Cheese Quality and Characteristics (s. 177-178). Wiley. https://doi.org/10.1002/9781119046165.ch00
Vancouver
Ardö Y. Cheeses from Denmark. I Papademas P, Bintsis T, red., Global Cheesemaking Technology: Cheese Quality and Characteristics. Wiley. 2018. s. 177-178 https://doi.org/10.1002/9781119046165.ch00
Author
Bibtex
@inbook{58b6a9dbb85a421f8b70a34dd59372ff,
title = "Cheeses from Denmark",
author = "Ylva Ard{\"o}",
year = "2018",
doi = "10.1002/9781119046165.ch00",
language = "English",
isbn = "9781119046158",
pages = "177--178",
editor = "Photis Papademas and Thomas Bintsis",
booktitle = "Global Cheesemaking Technology",
publisher = "Wiley",
address = "United States",
}
RIS
TY - CHAP
T1 - Cheeses from Denmark
AU - Ardö, Ylva
PY - 2018
Y1 - 2018
U2 - 10.1002/9781119046165.ch00
DO - 10.1002/9781119046165.ch00
M3 - Book chapter
SN - 9781119046158
SP - 177
EP - 178
BT - Global Cheesemaking Technology
A2 - Papademas, Photis
A2 - Bintsis, Thomas
PB - Wiley
ER -
ID: 213860540