Standard
Volatile compounds and amino acids in cheese powders made from matured cheeses. / Varming, Camilla; Beck, T.K.; Petersen, Mikael Agerlin; Ardö, Ylva Margareta.
Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. ed. / Imre Blank; Matthias Wüst; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. p. 435-438.
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Harvard
Varming, C, Beck, TK, Petersen, MA & Ardö, YM 2010, Volatile compounds and amino acids in cheese powders made from matured cheeses. in I Blank, M Wüst & C Yeretzian (eds), Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Zurich University of Applied Sciences, pp. 435-438, The 12th International Weurman Flavour Research Symposium, Interlaken, Switzerland, 01/07/2008.
APA
Varming, C., Beck, T. K., Petersen, M. A., & Ardö, Y. M. (2010). Volatile compounds and amino acids in cheese powders made from matured cheeses. In I. Blank, M. Wüst, & C. Yeretzian (Eds.), Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008 (pp. 435-438). Zurich University of Applied Sciences.
Vancouver
Varming C, Beck TK, Petersen MA, Ardö YM. Volatile compounds and amino acids in cheese powders made from matured cheeses. In Blank I, Wüst M, Yeretzian C, editors, Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Zurich University of Applied Sciences. 2010. p. 435-438
Author
Varming, Camilla ; Beck, T.K. ; Petersen, Mikael Agerlin ; Ardö, Ylva Margareta. / Volatile compounds and amino acids in cheese powders made from matured cheeses. Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. editor / Imre Blank ; Matthias Wüst ; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. pp. 435-438
Bibtex
@inproceedings{7c6a2ea816e54f65b151ea9636981ad5,
title = "Volatile compounds and amino acids in cheese powders made from matured cheeses",
author = "Camilla Varming and T.K. Beck and Petersen, {Mikael Agerlin} and Ard{\"o}, {Ylva Margareta}",
year = "2010",
language = "English",
isbn = "978-3-905745-19-1",
pages = "435--438",
editor = "Imre Blank and Matthias W{\"u}st and Chahan Yeretzian",
booktitle = "Expression of multidisciplinary flavour science",
publisher = "Zurich University of Applied Sciences",
note = "null ; Conference date: 01-07-2008 Through 04-07-2008",
}
RIS
TY - GEN
T1 - Volatile compounds and amino acids in cheese powders made from matured cheeses
AU - Varming, Camilla
AU - Beck, T.K.
AU - Petersen, Mikael Agerlin
AU - Ardö, Ylva Margareta
N1 - Conference code: 12
PY - 2010
Y1 - 2010
M3 - Article in proceedings
SN - 978-3-905745-19-1
SP - 435
EP - 438
BT - Expression of multidisciplinary flavour science
A2 - Blank, Imre
A2 - Wüst, Matthias
A2 - Yeretzian, Chahan
PB - Zurich University of Applied Sciences
Y2 - 1 July 2008 through 4 July 2008
ER -
