Salt reduction in cheddar cheese: exploring the potential of lactic acid bacteria and coagulants in restoring flavour and texture
Research output: Book/Report › Ph.D. thesis › Research
Standard
Salt reduction in cheddar cheese : exploring the potential of lactic acid bacteria and coagulants in restoring flavour and texture. / Møller, Kirsten Kastberg.
Department of Food Science, University of Copenhagen, 2012. 337 p.Research output: Book/Report › Ph.D. thesis › Research
Harvard
Møller, KK 2012, Salt reduction in cheddar cheese: exploring the potential of lactic acid bacteria and coagulants in restoring flavour and texture. Department of Food Science, University of Copenhagen.
APA
Møller, K. K. (2012). Salt reduction in cheddar cheese: exploring the potential of lactic acid bacteria and coagulants in restoring flavour and texture. Department of Food Science, University of Copenhagen.
Vancouver
Møller KK. Salt reduction in cheddar cheese: exploring the potential of lactic acid bacteria and coagulants in restoring flavour and texture. Department of Food Science, University of Copenhagen, 2012. 337 p.
Author
Bibtex
@phdthesis{364b0677633345eaacf41346f28f98a9,
title = "Salt reduction in cheddar cheese: exploring the potential of lactic acid bacteria and coagulants in restoring flavour and texture",
author = "M{\o}ller, {Kirsten Kastberg}",
year = "2012",
language = "English",
publisher = "Department of Food Science, University of Copenhagen",
}
RIS
TY - BOOK
T1 - Salt reduction in cheddar cheese
T2 - exploring the potential of lactic acid bacteria and coagulants in restoring flavour and texture
AU - Møller, Kirsten Kastberg
PY - 2012
Y1 - 2012
M3 - Ph.D. thesis
BT - Salt reduction in cheddar cheese
PB - Department of Food Science, University of Copenhagen
ER -
ID: 41928035