Biochemical, chemical and physical processes in cheese during manufacture and ripening

Publikation: Bog/antologi/afhandling/rapport › Kompendium/lecture notes › Undervisning

Standard

Biochemical, chemical and physical processes in cheese during manufacture and ripening. / Ardö, Ylva; Nielsen, Egil Odin Waagner.

Department of Food Science, University of Copenhagen, 2007. 86 s.

Publikation: Bog/antologi/afhandling/rapport › Kompendium/lecture notes › Undervisning

Harvard

Ardö, Y & Nielsen, EOW 2007, Biochemical, chemical and physical processes in cheese during manufacture and ripening. Department of Food Science, University of Copenhagen.

APA

Ardö, Y., & Nielsen, E. O. W. (2007). Biochemical, chemical and physical processes in cheese during manufacture and ripening. Department of Food Science, University of Copenhagen.

Vancouver

Ardö Y, Nielsen EOW. Biochemical, chemical and physical processes in cheese during manufacture and ripening. Department of Food Science, University of Copenhagen, 2007. 86 s.

Author

Ardö, Ylva ; Nielsen, Egil Odin Waagner. / Biochemical, chemical and physical processes in cheese during manufacture and ripening. Department of Food Science, University of Copenhagen, 2007. 86 s.

Bibtex

@book{83db60b0a1c311ddb6ae000ea68e967b,
title = "Biochemical, chemical and physical processes in cheese during manufacture and ripening",
author = "Ylva Ard{\"o} and Nielsen, {Egil Odin Waagner}",
year = "2007",
language = "English",
publisher = "Department of Food Science, University of Copenhagen",

}

RIS

TY - BOOK

T1 - Biochemical, chemical and physical processes in cheese during manufacture and ripening

AU - Ardö, Ylva

AU - Nielsen, Egil Odin Waagner

PY - 2007

Y1 - 2007

M3 - Compendium/lecture notes

BT - Biochemical, chemical and physical processes in cheese during manufacture and ripening

PB - Department of Food Science, University of Copenhagen

ER -

ID: 8096473