Influence of added carbohydrates on the aroma profile of cooked pork
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning
Standard
Influence of added carbohydrates on the aroma profile of cooked pork. / Lauridsen, Lene; Miklos, Rikke; Schäfer, Annette; Aaslyng, Margit D.; Bredie, Wender.
Flavour science: recent advances and trends. red. / Wender L.P. Bredie; Mikael Agerlin Petersen. Amsterdam : Elsevier, 2006. s. 355-358 (Developments in Food Science, Bind 43).Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning
Harvard
Lauridsen, L, Miklos, R, Schäfer, A, Aaslyng, MD & Bredie, W 2006, Influence of added carbohydrates on the aroma profile of cooked pork. i WLP Bredie & MA Petersen (red), Flavour science: recent advances and trends. Elsevier, Amsterdam, Developments in Food Science, bind 43, s. 355-358.
APA
Lauridsen, L., Miklos, R., Schäfer, A., Aaslyng, M. D., & Bredie, W. (2006). Influence of added carbohydrates on the aroma profile of cooked pork. I W. L. P. Bredie, & M. A. Petersen (red.), Flavour science: recent advances and trends (s. 355-358). Elsevier. Developments in Food Science Bind 43
Vancouver
Lauridsen L, Miklos R, Schäfer A, Aaslyng MD, Bredie W. Influence of added carbohydrates on the aroma profile of cooked pork. I Bredie WLP, Petersen MA, red., Flavour science: recent advances and trends. Amsterdam: Elsevier. 2006. s. 355-358. (Developments in Food Science, Bind 43).
Author
Bibtex
@inbook{bcf74f60a1c011ddb6ae000ea68e967b,
title = "Influence of added carbohydrates on the aroma profile of cooked pork",
author = "Lene Lauridsen and Rikke Miklos and Annette Sch{\"a}fer and Aaslyng, {Margit D.} and Wender Bredie",
year = "2006",
language = "English",
isbn = "978-0-444-52742-4",
series = "Developments in Food Science",
publisher = "Elsevier",
pages = "355--358",
editor = "Bredie, {Wender L.P.} and Petersen, {Mikael Agerlin}",
booktitle = "Flavour science",
address = "Netherlands",
}
RIS
TY - CHAP
T1 - Influence of added carbohydrates on the aroma profile of cooked pork
AU - Lauridsen, Lene
AU - Miklos, Rikke
AU - Schäfer, Annette
AU - Aaslyng, Margit D.
AU - Bredie, Wender
PY - 2006
Y1 - 2006
M3 - Book chapter
SN - 978-0-444-52742-4
T3 - Developments in Food Science
SP - 355
EP - 358
BT - Flavour science
A2 - Bredie, Wender L.P.
A2 - Petersen, Mikael Agerlin
PB - Elsevier
CY - Amsterdam
ER -
ID: 8021232