Modification of bread crust flavour with enzymes and flavour precursors
Publikation: Konferencebidrag › Poster › Forskning
Standard
Modification of bread crust flavour with enzymes and flavour precursors. / Bredie, Wender; Boesveld, Marinke; Martens, Magni; Dybdal, Lone.
2005. Poster session præsenteret ved Pangborn Sensory Science Symposium, North Yorkshire, Storbritannien.Publikation: Konferencebidrag › Poster › Forskning
Harvard
Bredie, W, Boesveld, M, Martens, M & Dybdal, L 2005, 'Modification of bread crust flavour with enzymes and flavour precursors', Pangborn Sensory Science Symposium, North Yorkshire, Storbritannien, 07/08/2005 - 11/08/2005.
APA
Bredie, W., Boesveld, M., Martens, M., & Dybdal, L. (2005). Modification of bread crust flavour with enzymes and flavour precursors. Poster session præsenteret ved Pangborn Sensory Science Symposium, North Yorkshire, Storbritannien.
Vancouver
Bredie W, Boesveld M, Martens M, Dybdal L. Modification of bread crust flavour with enzymes and flavour precursors. 2005. Poster session præsenteret ved Pangborn Sensory Science Symposium, North Yorkshire, Storbritannien.
Author
Bibtex
@conference{ccd9e380a1bf11ddb6ae000ea68e967b,
title = "Modification of bread crust flavour with enzymes and flavour precursors",
author = "Wender Bredie and Marinke Boesveld and Magni Martens and Lone Dybdal",
note = "Titel p{\aa} proceedings: Programme overview and registration brochure Sider: 1; null ; Conference date: 07-08-2005 Through 11-08-2005",
year = "2005",
language = "English",
}
RIS
TY - CONF
T1 - Modification of bread crust flavour with enzymes and flavour precursors
AU - Bredie, Wender
AU - Boesveld, Marinke
AU - Martens, Magni
AU - Dybdal, Lone
N1 - Conference code: 6
PY - 2005
Y1 - 2005
M3 - Poster
Y2 - 7 August 2005 through 11 August 2005
ER -
ID: 7994253