Science education and public understanding of science via food, cooking and flavour
Research output: Contribution to journal › Journal article › peer-review
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Science education and public understanding of science via food, cooking and flavour. / Sörensen, Pia; Mouritsen, Ole G.
In: International Journal of Gastronomy and Food Science, Vol. 15, 2019, p. 36-47.Research output: Contribution to journal › Journal article › peer-review
Harvard
Sörensen, P & Mouritsen, OG 2019, 'Science education and public understanding of science via food, cooking and flavour', International Journal of Gastronomy and Food Science, vol. 15, pp. 36-47. https://doi.org/10.1016/j.ijgfs.2018.11.006
APA
Sörensen, P., & Mouritsen, O. G. (2019). Science education and public understanding of science via food, cooking and flavour. International Journal of Gastronomy and Food Science, 15, 36-47. https://doi.org/10.1016/j.ijgfs.2018.11.006
Vancouver
Sörensen P, Mouritsen OG. Science education and public understanding of science via food, cooking and flavour. International Journal of Gastronomy and Food Science. 2019;15:36-47. https://doi.org/10.1016/j.ijgfs.2018.11.006
Author
Bibtex
@article{6605806aac244afdb6acf587afb1afad,
title = "Science education and public understanding of science via food, cooking and flavour",
author = "Pia S{\"o}rensen and Mouritsen, {Ole G.}",
year = "2019",
doi = "10.1016/j.ijgfs.2018.11.006",
language = "English",
volume = "15",
pages = "36--47",
journal = "International Journal of Gastronomy and Food Science",
issn = "1878-450X",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Science education and public understanding of science via food, cooking and flavour
AU - Sörensen, Pia
AU - Mouritsen, Ole G.
PY - 2019
Y1 - 2019
U2 - 10.1016/j.ijgfs.2018.11.006
DO - 10.1016/j.ijgfs.2018.11.006
M3 - Journal article
VL - 15
SP - 36
EP - 47
JO - International Journal of Gastronomy and Food Science
JF - International Journal of Gastronomy and Food Science
SN - 1878-450X
ER -
ID: 209459013