Understanding creaminess

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

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 proceedingConference abstract in proceedingsResearch

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

Frøst, Michael Bom ; Janhøj, Thomas. / Understanding creaminess. Scientific and technological challenges in fermented milk. 2006. pp. 65-66

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",

}

RIS

TY - ABST

T1 - Understanding creaminess

AU - Frøst, Michael Bom

AU - Janhøj, Thomas

PY - 2006

Y1 - 2006

M3 - Conference abstract in proceedings

SP - 65

EP - 66

BT - Scientific and technological challenges in fermented milk

ER -

ID: 8021818