Tsukemono - crunchy pickled foods from Japan: a case study of food design by gastrophysics and nature
Research output: Contribution to journal › Journal article › peer-review
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Tsukemono - crunchy pickled foods from Japan : a case study of food design by gastrophysics and nature. / Mouritsen, Ole G.
In: International Journal of Food Design, Vol. 3, No. 2, 2018, p. 103-124.Research output: Contribution to journal › Journal article › peer-review
Harvard
Mouritsen, OG 2018, 'Tsukemono - crunchy pickled foods from Japan: a case study of food design by gastrophysics and nature', International Journal of Food Design, vol. 3, no. 2, pp. 103-124. https://doi.org/10.1386/ijfd.3.2.103_1
APA
Mouritsen, O. G. (2018). Tsukemono - crunchy pickled foods from Japan: a case study of food design by gastrophysics and nature. International Journal of Food Design, 3(2), 103-124. https://doi.org/10.1386/ijfd.3.2.103_1
Vancouver
Mouritsen OG. Tsukemono - crunchy pickled foods from Japan: a case study of food design by gastrophysics and nature. International Journal of Food Design. 2018;3(2):103-124. https://doi.org/10.1386/ijfd.3.2.103_1
Author
Bibtex
@article{40f6f93f31e4496594832f536ca3f236,
title = "Tsukemono - crunchy pickled foods from Japan: a case study of food design by gastrophysics and nature",
author = "Mouritsen, {Ole G.}",
year = "2018",
doi = "10.1386/ijfd.3.2.103_1",
language = "English",
volume = "3",
pages = "103--124",
journal = "International Journal of Food Design",
issn = "2056-6522",
publisher = "Intellect Ltd.",
number = "2",
}
RIS
TY - JOUR
T1 - Tsukemono - crunchy pickled foods from Japan
T2 - a case study of food design by gastrophysics and nature
AU - Mouritsen, Ole G.
PY - 2018
Y1 - 2018
U2 - 10.1386/ijfd.3.2.103_1
DO - 10.1386/ijfd.3.2.103_1
M3 - Journal article
VL - 3
SP - 103
EP - 124
JO - International Journal of Food Design
JF - International Journal of Food Design
SN - 2056-6522
IS - 2
ER -
ID: 199036171