Standard
Effect of cream cooling rate and water content on butter microstructure during four weeks of storage. / Rønholt, Stine; Kirkensgaard, Jacob Judas Kain; Mortensen, Kell; Knudsen, Jes Christian.
In:
Food Hydrocolloids, Vol. 34, 2014, p. 169-176.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Rønholt, S, Kirkensgaard, JJK, Mortensen, K & Knudsen, JC 2014, '
Effect of cream cooling rate and water content on butter microstructure during four weeks of storage',
Food Hydrocolloids, vol. 34, pp. 169-176.
https://doi.org/10.1016/j.foodhyd.2012.10.018
APA
Rønholt, S., Kirkensgaard, J. J. K., Mortensen, K., & Knudsen, J. C. (2014).
Effect of cream cooling rate and water content on butter microstructure during four weeks of storage.
Food Hydrocolloids,
34, 169-176.
https://doi.org/10.1016/j.foodhyd.2012.10.018
Vancouver
Rønholt S, Kirkensgaard JJK, Mortensen K, Knudsen JC.
Effect of cream cooling rate and water content on butter microstructure during four weeks of storage.
Food Hydrocolloids. 2014;34:169-176.
https://doi.org/10.1016/j.foodhyd.2012.10.018
Author
Rønholt, Stine ; Kirkensgaard, Jacob Judas Kain ; Mortensen, Kell ; Knudsen, Jes Christian. / Effect of cream cooling rate and water content on butter microstructure during four weeks of storage. In: Food Hydrocolloids. 2014 ; Vol. 34. pp. 169-176.
Bibtex
@article{5f82aaa3468748b592afd06249fa07bb,
title = "Effect of cream cooling rate and water content on butter microstructure during four weeks of storage",
author = "Stine R{\o}nholt and Kirkensgaard, {Jacob Judas Kain} and Kell Mortensen and Knudsen, {Jes Christian}",
year = "2014",
doi = "10.1016/j.foodhyd.2012.10.018",
language = "English",
volume = "34",
pages = "169--176",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Effect of cream cooling rate and water content on butter microstructure during four weeks of storage
AU - Rønholt, Stine
AU - Kirkensgaard, Jacob Judas Kain
AU - Mortensen, Kell
AU - Knudsen, Jes Christian
PY - 2014
Y1 - 2014
U2 - 10.1016/j.foodhyd.2012.10.018
DO - 10.1016/j.foodhyd.2012.10.018
M3 - Journal article
VL - 34
SP - 169
EP - 176
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
ER -
