Influence of pH, NaC1 and protein composition on the melting performance of casein gels made from concentrated skim milk
Research output: Contribution to conference › Poster › Research
Standard
Influence of pH, NaC1 and protein composition on the melting performance of casein gels made from concentrated skim milk. / Karlsson, Anders Ola; Ipsen, Richard; Ardö, Ylva.
2007. Poster session presented at LMC Congress 2007 Innovations in Food Technology, Copenhagen, Denmark.Research output: Contribution to conference › Poster › Research
Harvard
Karlsson, AO, Ipsen, R & Ardö, Y 2007, 'Influence of pH, NaC1 and protein composition on the melting performance of casein gels made from concentrated skim milk', LMC Congress 2007 Innovations in Food Technology, Copenhagen, Denmark, 19/09/2007 - 20/09/2007.
APA
Karlsson, A. O., Ipsen, R., & Ardö, Y. (2007). Influence of pH, NaC1 and protein composition on the melting performance of casein gels made from concentrated skim milk. Poster session presented at LMC Congress 2007 Innovations in Food Technology, Copenhagen, Denmark.
Vancouver
Karlsson AO, Ipsen R, Ardö Y. Influence of pH, NaC1 and protein composition on the melting performance of casein gels made from concentrated skim milk. 2007. Poster session presented at LMC Congress 2007 Innovations in Food Technology, Copenhagen, Denmark.
Author
Bibtex
@conference{a352a520a1c311ddb6ae000ea68e967b,
title = "Influence of pH, NaC1 and protein composition on the melting performance of casein gels made from concentrated skim milk",
author = "Karlsson, {Anders Ola} and Richard Ipsen and Ylva Ard{\"o}",
year = "2007",
language = "English",
note = "null ; Conference date: 19-09-2007 Through 20-09-2007",
}
RIS
TY - CONF
T1 - Influence of pH, NaC1 and protein composition on the melting performance of casein gels made from concentrated skim milk
AU - Karlsson, Anders Ola
AU - Ipsen, Richard
AU - Ardö, Ylva
PY - 2007
Y1 - 2007
M3 - Poster
Y2 - 19 September 2007 through 20 September 2007
ER -
ID: 8099033