Umamification as a culinary means for sustainable eating at home and at restaurants
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Standard
Umamification as a culinary means for sustainable eating at home and at restaurants. / Mouritsen, Ole G.; Styrbæk, Klavs.
Chefs, Restaurants, and Culinary Sustainability. ed. / C. Counihan; S. Højlund Pedersen. University of Arkansas Press, 2024. (Global Foodways Series).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Harvard
Mouritsen, OG & Styrbæk, K 2024, Umamification as a culinary means for sustainable eating at home and at restaurants. in C Counihan & S Højlund Pedersen (eds), Chefs, Restaurants, and Culinary Sustainability. University of Arkansas Press, Global Foodways Series.
APA
Mouritsen, O. G., & Styrbæk, K. (Accepted/In press). Umamification as a culinary means for sustainable eating at home and at restaurants. In C. Counihan, & S. Højlund Pedersen (Eds.), Chefs, Restaurants, and Culinary Sustainability University of Arkansas Press. Global Foodways Series
Vancouver
Mouritsen OG, Styrbæk K. Umamification as a culinary means for sustainable eating at home and at restaurants. In Counihan C, Højlund Pedersen S, editors, Chefs, Restaurants, and Culinary Sustainability. University of Arkansas Press. 2024. (Global Foodways Series).
Author
Bibtex
@inbook{493ca1375c554dfc8211164b9f4e28f1,
title = "Umamification as a culinary means for sustainable eating at home and at restaurants",
author = "Mouritsen, {Ole G.} and Klavs Styrb{\ae}k",
year = "2024",
language = "English",
series = "Global Foodways Series",
editor = "C. Counihan and {H{\o}jlund Pedersen}, S.",
booktitle = "Chefs, Restaurants, and Culinary Sustainability",
publisher = "University of Arkansas Press",
}
RIS
TY - CHAP
T1 - Umamification as a culinary means for sustainable eating at home and at restaurants
AU - Mouritsen, Ole G.
AU - Styrbæk, Klavs
PY - 2024
Y1 - 2024
M3 - Book chapter
T3 - Global Foodways Series
BT - Chefs, Restaurants, and Culinary Sustainability
A2 - Counihan, C.
A2 - Højlund Pedersen, S.
PB - University of Arkansas Press
ER -
ID: 337250694