Savoury flavour in cheddar cheese: impact of Lactobacillus as adjunct culture on taste and peptide profile
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
Standard
Savoury flavour in cheddar cheese : impact of Lactobacillus as adjunct culture on taste and peptide profile. / Andersen, Lene Tranberg; Bredie, Wender; Stahnke, L.; Sørensen, N.K.; Ardö, Ylva.
2007. Abstract fra Potential of Lactobacillus in Northern European Cheeses - Symposium, Tallinn, Estland.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
Harvard
Andersen, LT, Bredie, W, Stahnke, L, Sørensen, NK & Ardö, Y 2007, 'Savoury flavour in cheddar cheese: impact of Lactobacillus as adjunct culture on taste and peptide profile', Potential of Lactobacillus in Northern European Cheeses - Symposium, Tallinn, Estland, 23/04/2007 - 25/04/2007.
APA
Andersen, L. T., Bredie, W., Stahnke, L., Sørensen, N. K., & Ardö, Y. (2007). Savoury flavour in cheddar cheese: impact of Lactobacillus as adjunct culture on taste and peptide profile. Abstract fra Potential of Lactobacillus in Northern European Cheeses - Symposium, Tallinn, Estland.
Vancouver
Andersen LT, Bredie W, Stahnke L, Sørensen NK, Ardö Y. Savoury flavour in cheddar cheese: impact of Lactobacillus as adjunct culture on taste and peptide profile. 2007. Abstract fra Potential of Lactobacillus in Northern European Cheeses - Symposium, Tallinn, Estland.
Author
Bibtex
@conference{8a759800a1c311ddb6ae000ea68e967b,
title = "Savoury flavour in cheddar cheese: impact of Lactobacillus as adjunct culture on taste and peptide profile",
author = "Andersen, {Lene Tranberg} and Wender Bredie and L. Stahnke and N.K. S{\o}rensen and Ylva Ard{\"o}",
note = "Sider: 38-39; null ; Conference date: 23-04-2007 Through 25-04-2007",
year = "2007",
language = "English",
}
RIS
TY - ABST
T1 - Savoury flavour in cheddar cheese
AU - Andersen, Lene Tranberg
AU - Bredie, Wender
AU - Stahnke, L.
AU - Sørensen, N.K.
AU - Ardö, Ylva
N1 - Sider: 38-39
PY - 2007
Y1 - 2007
M3 - Conference abstract for conference
Y2 - 23 April 2007 through 25 April 2007
ER -
ID: 8096884