Standard
Volatile compounds and amino acids in cheese powders made from matured cheeses. / Varming, Camilla; Beck, T.K.; Petersen, Mikael Agerlin; Ardö, Ylva Margareta.
Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. red. / Imre Blank; Matthias Wüst; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. s. 435-438.
Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
Harvard
Varming, C, Beck, TK, Petersen, MA & Ardö, YM 2010, Volatile compounds and amino acids in cheese powders made from matured cheeses. i I Blank, M Wüst & C Yeretzian (red), Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Zurich University of Applied Sciences, s. 435-438, The 12th International Weurman Flavour Research Symposium, Interlaken, Schweiz, 01/07/2008.
APA
Varming, C., Beck, T. K., Petersen, M. A., & Ardö, Y. M. (2010). Volatile compounds and amino acids in cheese powders made from matured cheeses. I I. Blank, M. Wüst, & C. Yeretzian (red.), Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008 (s. 435-438). Zurich University of Applied Sciences.
Vancouver
Varming C, Beck TK, Petersen MA, Ardö YM. Volatile compounds and amino acids in cheese powders made from matured cheeses. I Blank I, Wüst M, Yeretzian C, red., Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Zurich University of Applied Sciences. 2010. s. 435-438
Author
Varming, Camilla ; Beck, T.K. ; Petersen, Mikael Agerlin ; Ardö, Ylva Margareta. / Volatile compounds and amino acids in cheese powders made from matured cheeses. Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. red. / Imre Blank ; Matthias Wüst ; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. s. 435-438
Bibtex
@inproceedings{7c6a2ea816e54f65b151ea9636981ad5,
title = "Volatile compounds and amino acids in cheese powders made from matured cheeses",
author = "Camilla Varming and T.K. Beck and Petersen, {Mikael Agerlin} and Ard{\"o}, {Ylva Margareta}",
year = "2010",
language = "English",
isbn = "978-3-905745-19-1",
pages = "435--438",
editor = "Imre Blank and Matthias W{\"u}st and Chahan Yeretzian",
booktitle = "Expression of multidisciplinary flavour science",
publisher = "Zurich University of Applied Sciences",
note = "null ; Conference date: 01-07-2008 Through 04-07-2008",
}
RIS
TY - GEN
T1 - Volatile compounds and amino acids in cheese powders made from matured cheeses
AU - Varming, Camilla
AU - Beck, T.K.
AU - Petersen, Mikael Agerlin
AU - Ardö, Ylva Margareta
N1 - Conference code: 12
PY - 2010
Y1 - 2010
M3 - Article in proceedings
SN - 978-3-905745-19-1
SP - 435
EP - 438
BT - Expression of multidisciplinary flavour science
A2 - Blank, Imre
A2 - Wüst, Matthias
A2 - Yeretzian, Chahan
PB - Zurich University of Applied Sciences
Y2 - 1 July 2008 through 4 July 2008
ER -