Standard
Influence of added carbohydrates on the aroma profile of cooked pork. / Lauridsen, Lene; Miklos, Rikke; Schäfer, Annette; Aaslyng, Margit D.; Bredie, Wender.
Flavour science: recent advances and trends. ed. / Wender L.P. Bredie; Mikael Agerlin Petersen. Amsterdam : Elsevier, 2006. p. 355-358 (Developments in Food Science, Vol. 43).
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
Harvard
Lauridsen, L, Miklos, R, Schäfer, A, Aaslyng, MD & Bredie, W 2006, Influence of added carbohydrates on the aroma profile of cooked pork. in WLP Bredie & MA Petersen (eds), Flavour science: recent advances and trends. Elsevier, Amsterdam, Developments in Food Science, vol. 43, pp. 355-358.
APA
Lauridsen, L., Miklos, R., Schäfer, A., Aaslyng, M. D., & Bredie, W. (2006). Influence of added carbohydrates on the aroma profile of cooked pork. In W. L. P. Bredie, & M. A. Petersen (Eds.), Flavour science: recent advances and trends (pp. 355-358). Elsevier. Developments in Food Science Vol. 43
Vancouver
Lauridsen L, Miklos R, Schäfer A, Aaslyng MD, Bredie W. Influence of added carbohydrates on the aroma profile of cooked pork. In Bredie WLP, Petersen MA, editors, Flavour science: recent advances and trends. Amsterdam: Elsevier. 2006. p. 355-358. (Developments in Food Science, Vol. 43).
Author
Lauridsen, Lene ; Miklos, Rikke ; Schäfer, Annette ; Aaslyng, Margit D. ; Bredie, Wender. / Influence of added carbohydrates on the aroma profile of cooked pork. Flavour science: recent advances and trends. editor / Wender L.P. Bredie ; Mikael Agerlin Petersen. Amsterdam : Elsevier, 2006. pp. 355-358 (Developments in Food Science, Vol. 43).
Bibtex
@inbook{bcf74f60a1c011ddb6ae000ea68e967b,
title = "Influence of added carbohydrates on the aroma profile of cooked pork",
author = "Lene Lauridsen and Rikke Miklos and Annette Sch{\"a}fer and Aaslyng, {Margit D.} and Wender Bredie",
year = "2006",
language = "English",
isbn = "978-0-444-52742-4",
series = "Developments in Food Science",
publisher = "Elsevier",
pages = "355--358",
editor = "Bredie, {Wender L.P.} and Petersen, {Mikael Agerlin}",
booktitle = "Flavour science",
address = "Netherlands",
}
RIS
TY - CHAP
T1 - Influence of added carbohydrates on the aroma profile of cooked pork
AU - Lauridsen, Lene
AU - Miklos, Rikke
AU - Schäfer, Annette
AU - Aaslyng, Margit D.
AU - Bredie, Wender
PY - 2006
Y1 - 2006
M3 - Book chapter
SN - 978-0-444-52742-4
T3 - Developments in Food Science
SP - 355
EP - 358
BT - Flavour science
A2 - Bredie, Wender L.P.
A2 - Petersen, Mikael Agerlin
PB - Elsevier
CY - Amsterdam
ER -
