Microbial stability of rye sour dough

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

Standard

Microbial stability of rye sour dough. / Rosenkvist, H.; Hansen, Å.

Ikke angivet. ed. / M. Uusisuo. Nordic Industrial Fund, 1996. p. 101.

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

Harvard

Rosenkvist, H & Hansen, Å 1996, Microbial stability of rye sour dough. in M Uusisuo (ed.), Ikke angivet. Nordic Industrial Fund, pp. 101, Future, Culture and Know-how : 2. NordFood Conference, 1996, Reykjavik, 29/11/2010.

APA

Rosenkvist, H., & Hansen, Å. (1996). Microbial stability of rye sour dough. In M. Uusisuo (Ed.), Ikke angivet (pp. 101). Nordic Industrial Fund.

Vancouver

Rosenkvist H, Hansen Å. Microbial stability of rye sour dough. In Uusisuo M, editor, Ikke angivet. Nordic Industrial Fund. 1996. p. 101

Author

Rosenkvist, H. ; Hansen, Å. / Microbial stability of rye sour dough. Ikke angivet. editor / M. Uusisuo. Nordic Industrial Fund, 1996. pp. 101

Bibtex

@inproceedings{108fce90a1b711ddb6ae000ea68e967b,
title = "Microbial stability of rye sour dough",
author = "H. Rosenkvist and {\AA}. Hansen",
year = "1996",
language = "English",
pages = "101",
editor = "M. Uusisuo",
booktitle = "Ikke angivet",
publisher = "Nordic Industrial Fund",
note = "null ; Conference date: 29-11-2010",

}

RIS

TY - GEN

T1 - Microbial stability of rye sour dough

AU - Rosenkvist, H.

AU - Hansen, Å.

PY - 1996

Y1 - 1996

M3 - Article in proceedings

SP - 101

BT - Ikke angivet

A2 - Uusisuo, M.

PB - Nordic Industrial Fund

Y2 - 29 November 2010

ER -

ID: 7714367