Standard
Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkey. / Annan, N.T.; Poll, L.; Plahar, W.A.; Jakobsen, M.
In:
European Food Research Technology, Vol. 217, No. 1, 2003, p. 53-60.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Annan, NT, Poll, L, Plahar, WA & Jakobsen, M 2003, 'Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkey', European Food Research Technology, vol. 217, no. 1, pp. 53-60.
APA
Annan, N. T., Poll, L., Plahar, W. A., & Jakobsen, M. (2003). Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkey. European Food Research Technology, 217(1), 53-60.
Vancouver
Annan NT, Poll L, Plahar WA, Jakobsen M. Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkey. European Food Research Technology. 2003;217(1):53-60.
Author
Annan, N.T. ; Poll, L. ; Plahar, W.A. ; Jakobsen, M. / Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkey. In: European Food Research Technology. 2003 ; Vol. 217, No. 1. pp. 53-60.
Bibtex
@article{a7537110a1bc11ddb6ae000ea68e967b,
title = "Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkey",
author = "N.T. Annan and L. Poll and W.A. Plahar and M. Jakobsen",
note = "Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Levnedsmiddelmikrobiologi\''",
year = "2003",
language = "English",
volume = "217",
pages = "53--60",
journal = "European Food Research Technology",
number = "1",
}
RIS
TY - JOUR
T1 - Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkey
AU - Annan, N.T.
AU - Poll, L.
AU - Plahar, W.A.
AU - Jakobsen, M.
N1 - Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Levnedsmiddelmikrobiologi\''
PY - 2003
Y1 - 2003
M3 - Journal article
VL - 217
SP - 53
EP - 60
JO - European Food Research Technology
JF - European Food Research Technology
IS - 1
ER -
