Design and 'umamification' of vegetable for sustainable eating
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Standard
Design and 'umamification' of vegetable for sustainable eating. / Mouritsen, Ole G.; Styrbæk, Klavs.
I: International Journal of Food Design, Bind 5, Nr. 1-2, 2020, s. 9-42.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Mouritsen, OG & Styrbæk, K 2020, 'Design and 'umamification' of vegetable for sustainable eating', International Journal of Food Design, bind 5, nr. 1-2, s. 9-42. https://doi.org/10.1386/ijfd_00008_1
APA
Mouritsen, O. G., & Styrbæk, K. (2020). Design and 'umamification' of vegetable for sustainable eating. International Journal of Food Design, 5(1-2), 9-42. https://doi.org/10.1386/ijfd_00008_1
Vancouver
Mouritsen OG, Styrbæk K. Design and 'umamification' of vegetable for sustainable eating. International Journal of Food Design. 2020;5(1-2):9-42. https://doi.org/10.1386/ijfd_00008_1
Author
Bibtex
@article{b3676408724e4abe858dba3a0a46b561,
title = "Design and 'umamification' of vegetable for sustainable eating",
author = "Mouritsen, {Ole G.} and Klavs Styrb{\ae}k",
year = "2020",
doi = "10.1386/ijfd_00008_1",
language = "English",
volume = "5",
pages = "9--42",
journal = "International Journal of Food Design",
issn = "2056-6522",
publisher = "Intellect Ltd.",
number = "1-2",
}
RIS
TY - JOUR
T1 - Design and 'umamification' of vegetable for sustainable eating
AU - Mouritsen, Ole G.
AU - Styrbæk, Klavs
PY - 2020
Y1 - 2020
U2 - 10.1386/ijfd_00008_1
DO - 10.1386/ijfd_00008_1
M3 - Journal article
VL - 5
SP - 9
EP - 42
JO - International Journal of Food Design
JF - International Journal of Food Design
SN - 2056-6522
IS - 1-2
ER -
ID: 248082294