Fermented food and starter cultures

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

Standard

Fermented food and starter cultures. / Josephsen, Jytte; Jespersen, Lene.

Handbook of food science, technology and engineering. Vol. 4 2005. p. 1-20.

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

Harvard

Josephsen, J & Jespersen, L 2005, Fermented food and starter cultures. in Handbook of food science, technology and engineering. vol. 4, pp. 1-20.

APA

Josephsen, J., & Jespersen, L. (2005). Fermented food and starter cultures. In Handbook of food science, technology and engineering (Vol. 4, pp. 1-20)

Vancouver

Josephsen J, Jespersen L. Fermented food and starter cultures. In Handbook of food science, technology and engineering. Vol. 4. 2005. p. 1-20

Author

Josephsen, Jytte ; Jespersen, Lene. / Fermented food and starter cultures. Handbook of food science, technology and engineering. Vol. 4 2005. pp. 1-20

Bibtex

@inbook{403bda40a1c011ddb6ae000ea68e967b,
title = "Fermented food and starter cultures",
author = "Jytte Josephsen and Lene Jespersen",
year = "2005",
language = "English",
volume = "4",
pages = "1--20",
booktitle = "Handbook of food science, technology and engineering",

}

RIS

TY - CHAP

T1 - Fermented food and starter cultures

AU - Josephsen, Jytte

AU - Jespersen, Lene

PY - 2005

Y1 - 2005

M3 - Book chapter

VL - 4

SP - 1

EP - 20

BT - Handbook of food science, technology and engineering

ER -

ID: 8007674