Starter cultures and fermented products
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
Standard
Starter cultures and fermented products. / Josephsen, J.; Jespersen, L.
Handbook of food and beverage fermentation technology. New York : Marcel Dekker, 2004. p. 23-49.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication
Harvard
Josephsen, J & Jespersen, L 2004, Starter cultures and fermented products. in Handbook of food and beverage fermentation technology. Marcel Dekker, New York, pp. 23-49.
APA
Josephsen, J., & Jespersen, L. (2004). Starter cultures and fermented products. In Handbook of food and beverage fermentation technology (pp. 23-49). Marcel Dekker.
Vancouver
Josephsen J, Jespersen L. Starter cultures and fermented products. In Handbook of food and beverage fermentation technology. New York: Marcel Dekker. 2004. p. 23-49
Author
Bibtex
@inbook{6e379450a1bd11ddb6ae000ea68e967b,
title = "Starter cultures and fermented products",
author = "J. Josephsen and L. Jespersen",
note = "Kode for udgivelsesland: 'gb' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'F{\o}devaremikrobiologi\', \'F{\o}devaremikrobiologi\''",
year = "2004",
language = "English",
isbn = "0-8247-4780-1",
pages = "23--49",
booktitle = "Handbook of food and beverage fermentation technology",
publisher = "Marcel Dekker",
address = "United States",
}
RIS
TY - CHAP
T1 - Starter cultures and fermented products
AU - Josephsen, J.
AU - Jespersen, L.
N1 - Kode for udgivelsesland: 'gb' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Fødevaremikrobiologi\', \'Fødevaremikrobiologi\''
PY - 2004
Y1 - 2004
M3 - Book chapter
SN - 0-8247-4780-1
SP - 23
EP - 49
BT - Handbook of food and beverage fermentation technology
PB - Marcel Dekker
CY - New York
ER -
ID: 7896231