Flavour and texture in low-fat cheese

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

Standard

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

Microbiology and biochemistry of cheese and fermented milk. ed. / B. A. Law. 2. ed. London : Blackie Academic, 1997. p. 365.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research

Harvard

Ardö, Y 1997, Flavour and texture in low-fat cheese. in BA Law (ed.), Microbiology and biochemistry of cheese and fermented milk. 2 edn, Blackie Academic, London, pp. 365.

APA

Ardö, Y. (1997). Flavour and texture in low-fat cheese. In B. A. Law (Ed.), Microbiology and biochemistry of cheese and fermented milk (2 ed., pp. 365). Blackie Academic.

Vancouver

Ardö Y. Flavour and texture in low-fat cheese. In Law BA, editor, Microbiology and biochemistry of cheese and fermented milk. 2 ed. London: Blackie Academic. 1997. p. 365

Author

Ardö, Ylva. / Flavour and texture in low-fat cheese. Microbiology and biochemistry of cheese and fermented milk. editor / B. A. Law. 2. ed. London : Blackie Academic, 1997. pp. 365

Bibtex

@inbook{42027f90a1b711ddb6ae000ea68e967b,
title = "Flavour and texture in low-fat cheese",
author = "Ylva Ard{\"o}",
note = "Kode for udgivelsesland: 'gb'",
year = "1997",
language = "English",
isbn = "0-7514-0346-6",
pages = "365",
editor = "Law, {B. A.}",
booktitle = "Microbiology and biochemistry of cheese and fermented milk",
publisher = "Blackie Academic",
edition = "2",

}

RIS

TY - CHAP

T1 - Flavour and texture in low-fat cheese

AU - Ardö, Ylva

N1 - Kode for udgivelsesland: 'gb'

PY - 1997

Y1 - 1997

M3 - Book chapter

SN - 0-7514-0346-6

SP - 365

BT - Microbiology and biochemistry of cheese and fermented milk

A2 - Law, B. A.

PB - Blackie Academic

CY - London

ER -

ID: 7717341