Flavour and texture in low-fat cheese

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Formidling

Standard

Flavour and texture in low-fat cheese. / Ardö, Ylva.

Advances in the microbiology and biochemistry of cheese fermented milk. red. / B. A. Law. 2. udg. London : Aspen Publishers, 1996. s. 207-218.

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Formidling

Harvard

Ardö, Y 1996, Flavour and texture in low-fat cheese. i BA Law (red.), Advances in the microbiology and biochemistry of cheese fermented milk. 2. udg, Aspen Publishers, London, s. 207-218.

APA

Ardö, Y. (1996). Flavour and texture in low-fat cheese. I B. A. Law (red.), Advances in the microbiology and biochemistry of cheese fermented milk (2. udg., s. 207-218). Aspen Publishers.

Vancouver

Ardö Y. Flavour and texture in low-fat cheese. I Law BA, red., Advances in the microbiology and biochemistry of cheese fermented milk. 2. udg. London: Aspen Publishers. 1996. s. 207-218

Author

Ardö, Ylva. / Flavour and texture in low-fat cheese. Advances in the microbiology and biochemistry of cheese fermented milk. red. / B. A. Law. 2. udg. London : Aspen Publishers, 1996. s. 207-218

Bibtex

@inbook{0af1b510a1b811ddb6ae000ea68e967b,
title = "Flavour and texture in low-fat cheese",
author = "Ylva Ard{\"o}",
year = "1996",
language = "English",
pages = "207--218",
editor = "Law, {B. A.}",
booktitle = "Advances in the microbiology and biochemistry of cheese fermented milk",
publisher = "Aspen Publishers",
address = "United States",
edition = "2.",

}

RIS

TY - CHAP

T1 - Flavour and texture in low-fat cheese

AU - Ardö, Ylva

PY - 1996

Y1 - 1996

M3 - Book chapter

SP - 207

EP - 218

BT - Advances in the microbiology and biochemistry of cheese fermented milk

A2 - Law, B. A.

PB - Aspen Publishers

CY - London

ER -

ID: 7729854