Understanding creaminess
Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
Standard
Understanding creaminess. / Frøst, Michael Bom; Janhøj, Thomas.
Scientific and technological challenges in fermented milk. 2006. p. 65-66.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
Harvard
Frøst, MB & Janhøj, T 2006, Understanding creaminess. in Scientific and technological challenges in fermented milk. pp. 65-66, IDF Dairy Science and Technology Week, Sirmione, Italy, 15/05/2006.
APA
Frøst, M. B., & Janhøj, T. (2006). Understanding creaminess. In Scientific and technological challenges in fermented milk (pp. 65-66)
Vancouver
Frøst MB, Janhøj T. Understanding creaminess. In Scientific and technological challenges in fermented milk. 2006. p. 65-66
Author
Bibtex
@inbook{c14e4d70a1c011ddb6ae000ea68e967b,
title = "Understanding creaminess",
author = "Fr{\o}st, {Michael Bom} and Thomas Janh{\o}j",
year = "2006",
language = "English",
pages = "65--66",
booktitle = "Scientific and technological challenges in fermented milk",
note = "null ; Conference date: 15-05-2006 Through 17-05-2006",
}
RIS
TY - ABST
T1 - Understanding creaminess
AU - Frøst, Michael Bom
AU - Janhøj, Thomas
N1 - Conference code: 2
PY - 2006
Y1 - 2006
M3 - Conference abstract in proceedings
SP - 65
EP - 66
BT - Scientific and technological challenges in fermented milk
Y2 - 15 May 2006 through 17 May 2006
ER -
ID: 8021818