Quality changes in semi-hard cheese packaged in a poly(latic acid) material
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Quality changes in semi-hard cheese packaged in a poly(latic acid) material. / Holm, Vibeke Kistrup; Mortensen, Grith; Risbo, Jens.
In: Food Chemistry, Vol. 97, 2006, p. 401-410.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Holm, VK, Mortensen, G & Risbo, J 2006, 'Quality changes in semi-hard cheese packaged in a poly(latic acid) material', Food Chemistry, vol. 97, pp. 401-410. https://doi.org/10.1016/jfoodchem.2005.05.016
APA
Holm, V. K., Mortensen, G., & Risbo, J. (2006). Quality changes in semi-hard cheese packaged in a poly(latic acid) material. Food Chemistry, 97, 401-410. https://doi.org/10.1016/jfoodchem.2005.05.016
Vancouver
Holm VK, Mortensen G, Risbo J. Quality changes in semi-hard cheese packaged in a poly(latic acid) material. Food Chemistry. 2006;97:401-410. https://doi.org/10.1016/jfoodchem.2005.05.016
Author
Bibtex
@article{6b4e9340a1bf11ddb6ae000ea68e967b,
title = "Quality changes in semi-hard cheese packaged in a poly(latic acid) material",
author = "Holm, {Vibeke Kistrup} and Grith Mortensen and Jens Risbo",
year = "2006",
doi = "10.1016/jfoodchem.2005.05.016",
language = "English",
volume = "97",
pages = "401--410",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Quality changes in semi-hard cheese packaged in a poly(latic acid) material
AU - Holm, Vibeke Kistrup
AU - Mortensen, Grith
AU - Risbo, Jens
PY - 2006
Y1 - 2006
U2 - 10.1016/jfoodchem.2005.05.016
DO - 10.1016/jfoodchem.2005.05.016
M3 - Journal article
VL - 97
SP - 401
EP - 410
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -
ID: 7981521