Standard
Semihard Scandinavian cheeses made with mesophilic DL-starter. / Ardö, Ylva.
Handbook of food and beverage fermentation technology. red. / Y.H. Hui; Lisbeth Meunier-Goddik; Åse Solvejg Hansen; Jytte Josephsen; Wai-Kit Nip; Peggy S. Stanfield; Fidel Toldrá. New York : Marcel Dekker, 2004. s. 277-290.
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Formidling
Harvard
Ardö, Y 2004, Semihard Scandinavian cheeses made with mesophilic DL-starter. i YH Hui, L Meunier-Goddik, ÅS Hansen, J Josephsen, W-K Nip, PS Stanfield & F Toldrá (red), Handbook of food and beverage fermentation technology. Marcel Dekker, New York, s. 277-290.
APA
Ardö, Y. (2004). Semihard Scandinavian cheeses made with mesophilic DL-starter. I Y. H. Hui, L. Meunier-Goddik, Å. S. Hansen, J. Josephsen, W-K. Nip, P. S. Stanfield, & F. Toldrá (red.), Handbook of food and beverage fermentation technology (s. 277-290). Marcel Dekker.
Vancouver
Ardö Y. Semihard Scandinavian cheeses made with mesophilic DL-starter. I Hui YH, Meunier-Goddik L, Hansen ÅS, Josephsen J, Nip W-K, Stanfield PS, Toldrá F, red., Handbook of food and beverage fermentation technology. New York: Marcel Dekker. 2004. s. 277-290
Author
Ardö, Ylva. / Semihard Scandinavian cheeses made with mesophilic DL-starter. Handbook of food and beverage fermentation technology. red. / Y.H. Hui ; Lisbeth Meunier-Goddik ; Åse Solvejg Hansen ; Jytte Josephsen ; Wai-Kit Nip ; Peggy S. Stanfield ; Fidel Toldrá. New York : Marcel Dekker, 2004. s. 277-290
Bibtex
@inbook{6e5ad3c0a1bd11ddb6ae000ea68e967b,
title = "Semihard Scandinavian cheeses made with mesophilic DL-starter",
author = "Ylva Ard{\"o}",
note = "Kode for udgivelsesland: 'gb' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Mejeriteknologi\''",
year = "2004",
language = "English",
isbn = "0-8247-4780-1",
pages = "277--290",
editor = "Y.H. Hui and Lisbeth Meunier-Goddik and Hansen, {{\AA}se Solvejg} and Jytte Josephsen and Wai-Kit Nip and Stanfield, {Peggy S.} and Fidel Toldr{\'a}",
booktitle = "Handbook of food and beverage fermentation technology",
publisher = "Marcel Dekker",
address = "United States",
}
RIS
TY - CHAP
T1 - Semihard Scandinavian cheeses made with mesophilic DL-starter
AU - Ardö, Ylva
N1 - Kode for udgivelsesland: 'gb'
Kode for bibliotekets beholdning: 'modtaget'
Ukendte organisationer '\'Mejeriteknologi\''
PY - 2004
Y1 - 2004
M3 - Book chapter
SN - 0-8247-4780-1
SP - 277
EP - 290
BT - Handbook of food and beverage fermentation technology
A2 - Hui, Y.H.
A2 - Meunier-Goddik, Lisbeth
A2 - Hansen, Åse Solvejg
A2 - Josephsen, Jytte
A2 - Nip, Wai-Kit
A2 - Stanfield, Peggy S.
A2 - Toldrá, Fidel
PB - Marcel Dekker
CY - New York
ER -
