Modification of bread crust flavour with enzymes and flavour precursors
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning
Standard
Modification of bread crust flavour with enzymes and flavour precursors. / Bredie, Wender; Boesveld, Marinke; Martens, Magni; Dybdal, Lone.
Flavour science: recent advances and trends. red. / Wender L.P. Bredie; Mikael Agerlin Petersen. Amsterdam : Elsevier, 2006. s. 225-228 (Developments in Food Science, Bind 43).Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning
Harvard
Bredie, W, Boesveld, M, Martens, M & Dybdal, L 2006, Modification of bread crust flavour with enzymes and flavour precursors. i WLP Bredie & MA Petersen (red), Flavour science: recent advances and trends. Elsevier, Amsterdam, Developments in Food Science, bind 43, s. 225-228.
APA
Bredie, W., Boesveld, M., Martens, M., & Dybdal, L. (2006). Modification of bread crust flavour with enzymes and flavour precursors. I W. L. P. Bredie, & M. A. Petersen (red.), Flavour science: recent advances and trends (s. 225-228). Elsevier. Developments in Food Science Bind 43
Vancouver
Bredie W, Boesveld M, Martens M, Dybdal L. Modification of bread crust flavour with enzymes and flavour precursors. I Bredie WLP, Petersen MA, red., Flavour science: recent advances and trends. Amsterdam: Elsevier. 2006. s. 225-228. (Developments in Food Science, Bind 43).
Author
Bibtex
@inbook{bcdb62f0a1c011ddb6ae000ea68e967b,
title = "Modification of bread crust flavour with enzymes and flavour precursors",
author = "Wender Bredie and Marinke Boesveld and Magni Martens and Lone Dybdal",
year = "2006",
language = "English",
isbn = "978-0-444-52742-4",
series = "Developments in Food Science",
publisher = "Elsevier",
pages = "225--228",
editor = "Bredie, {Wender L.P.} and Petersen, {Mikael Agerlin}",
booktitle = "Flavour science",
address = "Netherlands",
}
RIS
TY - CHAP
T1 - Modification of bread crust flavour with enzymes and flavour precursors
AU - Bredie, Wender
AU - Boesveld, Marinke
AU - Martens, Magni
AU - Dybdal, Lone
PY - 2006
Y1 - 2006
M3 - Book chapter
SN - 978-0-444-52742-4
T3 - Developments in Food Science
SP - 225
EP - 228
BT - Flavour science
A2 - Bredie, Wender L.P.
A2 - Petersen, Mikael Agerlin
PB - Elsevier
CY - Amsterdam
ER -
ID: 8021219