Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking. / Guixer , Bernat ; Frøst, Michael Bom; Flore, Roberto.

In: International Journal of Gastronomy and Food Science, Vol. 9, 2017, p. 1-9.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Guixer , B, Frøst, MB & Flore, R 2017, 'Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking', International Journal of Gastronomy and Food Science, vol. 9, pp. 1-9. https://doi.org/10.1016/j.ijgfs.2017.03.002

APA

Guixer , B., Frøst, M. B., & Flore, R. (2017). Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking. International Journal of Gastronomy and Food Science, 9, 1-9. https://doi.org/10.1016/j.ijgfs.2017.03.002

Vancouver

Guixer B, Frøst MB, Flore R. Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking. International Journal of Gastronomy and Food Science. 2017;9:1-9. https://doi.org/10.1016/j.ijgfs.2017.03.002

Author

Guixer , Bernat ; Frøst, Michael Bom ; Flore, Roberto. / Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking. In: International Journal of Gastronomy and Food Science. 2017 ; Vol. 9. pp. 1-9.

Bibtex

@article{3070e59d3f96477290df5f974626b64d,
title = "Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking",
author = "Bernat Guixer and Fr{\o}st, {Michael Bom} and Roberto Flore",
year = "2017",
doi = "10.1016/j.ijgfs.2017.03.002",
language = "English",
volume = "9",
pages = "1--9",
journal = "International Journal of Gastronomy and Food Science",
issn = "1878-450X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking

AU - Guixer , Bernat

AU - Frøst, Michael Bom

AU - Flore, Roberto

PY - 2017

Y1 - 2017

U2 - 10.1016/j.ijgfs.2017.03.002

DO - 10.1016/j.ijgfs.2017.03.002

M3 - Journal article

VL - 9

SP - 1

EP - 9

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

SN - 1878-450X

ER -

ID: 185033698