Lene Jespersen

Lene Jespersen

Professor

Member of:


    1. 2004
    2. Published

      Starter cultures and fermented products

      Josephsen, J. & Jespersen, Lene, 2004, Handbook of food and beverage fermentation technology. New York: Marcel Dekker, p. 23-49 27 p.

      Research output: Chapter in Book/Report/Conference proceedingBook chapterCommunication

    ID: 4234903