Imaging foodstuff and products of culinary transformations
Research output: Chapter in Book/Report/Conference proceeding › Book chapter
Standard
Imaging foodstuff and products of culinary transformations. / Mouritsen, Ole G.; Clausen, Mathias Porsmose; Christensen, Morten.
CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, 2021.Research output: Chapter in Book/Report/Conference proceeding › Book chapter
Harvard
Mouritsen, OG, Clausen, MP & Christensen, M 2021, Imaging foodstuff and products of culinary transformations. in CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press.
APA
Mouritsen, O. G., Clausen, M. P., & Christensen, M. (Accepted/In press). Imaging foodstuff and products of culinary transformations. In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications CRC Press.
Vancouver
Mouritsen OG, Clausen MP, Christensen M. Imaging foodstuff and products of culinary transformations. In CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press. 2021
Author
Bibtex
@inbook{0856ea9c7d294420af73b1dcde9e873d,
title = "Imaging foodstuff and products of culinary transformations",
author = "Mouritsen, {Ole G.} and Clausen, {Mathias Porsmose} and Morten Christensen",
year = "2021",
language = "English",
booktitle = "CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications",
publisher = "CRC Press",
}
RIS
TY - CHAP
T1 - Imaging foodstuff and products of culinary transformations
AU - Mouritsen, Ole G.
AU - Clausen, Mathias Porsmose
AU - Christensen, Morten
PY - 2021
Y1 - 2021
M3 - Book chapter
BT - CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications
PB - CRC Press
ER -
ID: 209458858