Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

Standard

Production af cheese powder without emulsifying salt : effect of processing parameters on rheology and stability of cheese feed. / Hougaard, Anni Bygvrå; Varming, Camilla; Johnsen, Katrine Dela; Bentsen, Birgitte Lærke; Murciano, Alice; Ardö, Ylva Margareta; Ipsen, Richard.

Annual transactions of the Nordic Rheology Society. ed. / A. Sorvari. Vol. 21 2013. p. 315-316.

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

Harvard

Hougaard, AB, Varming, C, Johnsen, KD, Bentsen, BL, Murciano, A, Ardö, YM & Ipsen, R 2013, Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed. in A Sorvari (ed.), Annual transactions of the Nordic Rheology Society. vol. 21, pp. 315-316, The Nordic Rheology Conference, København, Denmark, 12/06/2013. <http://nordicrheologysociety.org/files/2013/10/44-Hougaard-Production-of-Cheese-Powder-without-Emulsifying-Salt.pdf>

APA

Hougaard, A. B., Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Y. M., & Ipsen, R. (2013). Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed. In A. Sorvari (Ed.), Annual transactions of the Nordic Rheology Society (Vol. 21, pp. 315-316) http://nordicrheologysociety.org/files/2013/10/44-Hougaard-Production-of-Cheese-Powder-without-Emulsifying-Salt.pdf

Vancouver

Hougaard AB, Varming C, Johnsen KD, Bentsen BL, Murciano A, Ardö YM et al. Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed. In Sorvari A, editor, Annual transactions of the Nordic Rheology Society. Vol. 21. 2013. p. 315-316

Author

Hougaard, Anni Bygvrå ; Varming, Camilla ; Johnsen, Katrine Dela ; Bentsen, Birgitte Lærke ; Murciano, Alice ; Ardö, Ylva Margareta ; Ipsen, Richard. / Production af cheese powder without emulsifying salt : effect of processing parameters on rheology and stability of cheese feed. Annual transactions of the Nordic Rheology Society. editor / A. Sorvari. Vol. 21 2013. pp. 315-316

Bibtex

@inbook{7aef4c28584f47f6a4bd03574d7db9bc,
title = "Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed",
author = "Hougaard, {Anni Bygvr{\aa}} and Camilla Varming and Johnsen, {Katrine Dela} and Bentsen, {Birgitte L{\ae}rke} and Alice Murciano and Ard{\"o}, {Ylva Margareta} and Richard Ipsen",
year = "2013",
language = "English",
volume = "21",
pages = "315--316",
editor = "A. Sorvari",
booktitle = "Annual transactions of the Nordic Rheology Society",
note = "null ; Conference date: 12-06-2013 Through 14-06-2013",

}

RIS

TY - ABST

T1 - Production af cheese powder without emulsifying salt

AU - Hougaard, Anni Bygvrå

AU - Varming, Camilla

AU - Johnsen, Katrine Dela

AU - Bentsen, Birgitte Lærke

AU - Murciano, Alice

AU - Ardö, Ylva Margareta

AU - Ipsen, Richard

PY - 2013

Y1 - 2013

M3 - Conference abstract in proceedings

VL - 21

SP - 315

EP - 316

BT - Annual transactions of the Nordic Rheology Society

A2 - Sorvari, A.

Y2 - 12 June 2013 through 14 June 2013

ER -

ID: 48053505