Taxanomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese
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Taxanomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese. / Kronborg Hansen, T.; Jakobsen, M.
In: International Journal of Food Microbiology, Vol. 69, 2001, p. 59-68.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Kronborg Hansen, T & Jakobsen, M 2001, 'Taxanomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese', International Journal of Food Microbiology, vol. 69, pp. 59-68. <http://dvjb.dtv.dk/cgi-bin/fulltext/elsevier/ohl1101a/01681605/v0069i01/00002237.pdf>
APA
Kronborg Hansen, T., & Jakobsen, M. (2001). Taxanomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese. International Journal of Food Microbiology, 69, 59-68. http://dvjb.dtv.dk/cgi-bin/fulltext/elsevier/ohl1101a/01681605/v0069i01/00002237.pdf
Vancouver
Kronborg Hansen T, Jakobsen M. Taxanomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese. International Journal of Food Microbiology. 2001;69:59-68.
Author
Bibtex
@article{9e779910a1ba11ddb6ae000ea68e967b,
title = "Taxanomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese",
author = "{Kronborg Hansen}, T. and M. Jakobsen",
year = "2001",
language = "English",
volume = "69",
pages = "59--68",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Taxanomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese
AU - Kronborg Hansen, T.
AU - Jakobsen, M.
PY - 2001
Y1 - 2001
M3 - Journal article
VL - 69
SP - 59
EP - 68
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
SN - 0168-1605
ER -
ID: 7780308