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 proceeding › Conference abstract in proceedings › Research
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 -