Ripening and spoilage of sugar salted herring with and without nitrate: I. Microbiological and related chemical changes
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Standard
Ripening and spoilage of sugar salted herring with and without nitrate : I. Microbiological and related chemical changes. / Knøchel, Susanne; Huss, H.H.
I: Journal of Food Technology, Bind 19, Nr. 2, 1984, s. 203-213.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Knøchel, S & Huss, HH 1984, 'Ripening and spoilage of sugar salted herring with and without nitrate: I. Microbiological and related chemical changes', Journal of Food Technology, bind 19, nr. 2, s. 203-213.
APA
Knøchel, S., & Huss, H. H. (1984). Ripening and spoilage of sugar salted herring with and without nitrate: I. Microbiological and related chemical changes. Journal of Food Technology, 19(2), 203-213.
Vancouver
Knøchel S, Huss HH. Ripening and spoilage of sugar salted herring with and without nitrate: I. Microbiological and related chemical changes. Journal of Food Technology. 1984;19(2):203-213.
Author
Bibtex
@article{42b7f1fa6b904141a1646f9131582f17,
title = "Ripening and spoilage of sugar salted herring with and without nitrate: I. Microbiological and related chemical changes",
author = "Susanne Kn{\o}chel and H.H. Huss",
year = "1984",
language = "English",
volume = "19",
pages = "203--213",
journal = "Journal of Food Technology",
issn = "1684-8462",
publisher = "Medwell Journals",
number = "2",
}
RIS
TY - JOUR
T1 - Ripening and spoilage of sugar salted herring with and without nitrate
T2 - I. Microbiological and related chemical changes
AU - Knøchel, Susanne
AU - Huss, H.H.
PY - 1984
Y1 - 1984
M3 - Journal article
VL - 19
SP - 203
EP - 213
JO - Journal of Food Technology
JF - Journal of Food Technology
SN - 1684-8462
IS - 2
ER -
ID: 101821955