Squid: Gastrophysics of squid - from gastronomy to science and back again

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Standard

Squid: Gastrophysics of squid - from gastronomy to science and back again. / Mouritsen, Ole G.; Schmidt, Charlotte Vinther; Faxholm, Peter Lionet; Clausen, Mathias Porsmose.

CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. ed. / Róisín Burke; Alan Kelly; Christophe Lavelle; Hervé This vo Kientza. CRC Press, 2021. p. 541-544.

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Harvard

Mouritsen, OG, Schmidt, CV, Faxholm, PL & Clausen, MP 2021, Squid: Gastrophysics of squid - from gastronomy to science and back again. in R Burke, A Kelly, C Lavelle & H This vo Kientza (eds), CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, pp. 541-544.

APA

Mouritsen, O. G., Schmidt, C. V., Faxholm, P. L., & Clausen, M. P. (2021). Squid: Gastrophysics of squid - from gastronomy to science and back again. In R. Burke, A. Kelly, C. Lavelle, & H. This vo Kientza (Eds.), CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (pp. 541-544). CRC Press.

Vancouver

Mouritsen OG, Schmidt CV, Faxholm PL, Clausen MP. Squid: Gastrophysics of squid - from gastronomy to science and back again. In Burke R, Kelly A, Lavelle C, This vo Kientza H, editors, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press. 2021. p. 541-544

Author

Mouritsen, Ole G. ; Schmidt, Charlotte Vinther ; Faxholm, Peter Lionet ; Clausen, Mathias Porsmose. / Squid: Gastrophysics of squid - from gastronomy to science and back again. CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. editor / Róisín Burke ; Alan Kelly ; Christophe Lavelle ; Hervé This vo Kientza. CRC Press, 2021. pp. 541-544

Bibtex

@inbook{ce4cd6a2fe744566bc7c7b5538dcb9d3,
title = "Squid: Gastrophysics of squid - from gastronomy to science and back again",
author = "Mouritsen, {Ole G.} and Schmidt, {Charlotte Vinther} and Faxholm, {Peter Lionet} and Clausen, {Mathias Porsmose}",
year = "2021",
language = "English",
isbn = "9781466594784",
pages = "541--544",
editor = "Burke, {R{\'o}is{\'i}n } and Alan Kelly and Lavelle, {Christophe } and {This vo Kientza}, {Herv{\'e} }",
booktitle = "CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications",
publisher = "CRC Press",

}

RIS

TY - CHAP

T1 - Squid: Gastrophysics of squid - from gastronomy to science and back again

AU - Mouritsen, Ole G.

AU - Schmidt, Charlotte Vinther

AU - Faxholm, Peter Lionet

AU - Clausen, Mathias Porsmose

PY - 2021

Y1 - 2021

M3 - Book chapter

SN - 9781466594784

SP - 541

EP - 544

BT - CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications

A2 - Burke, Róisín

A2 - Kelly, Alan

A2 - Lavelle, Christophe

A2 - This vo Kientza, Hervé

PB - CRC Press

ER -

ID: 209458807