Prediction of sensory texture quality of boiled potatoes from low-field1H NMR of raw potatoes: the role of chemical constituents

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Standard

Prediction of sensory texture quality of boiled potatoes from low-field1H NMR of raw potatoes : the role of chemical constituents. / Thygesen, L. G.; Thybo, A. K.; Balling Engelsen, S.

I: Lebensmittel - Wissenschaft und Technologie, Bind 34, 2001, s. 469-477.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Thygesen, LG, Thybo, AK & Balling Engelsen, S 2001, 'Prediction of sensory texture quality of boiled potatoes from low-field1H NMR of raw potatoes: the role of chemical constituents', Lebensmittel - Wissenschaft und Technologie, bind 34, s. 469-477. <http://www.idealibrary.com/links/doi/10.1006/fstl.2001.0788/pdf>

APA

Thygesen, L. G., Thybo, A. K., & Balling Engelsen, S. (2001). Prediction of sensory texture quality of boiled potatoes from low-field1H NMR of raw potatoes: the role of chemical constituents. Lebensmittel - Wissenschaft und Technologie, 34, 469-477. http://www.idealibrary.com/links/doi/10.1006/fstl.2001.0788/pdf

Vancouver

Thygesen LG, Thybo AK, Balling Engelsen S. Prediction of sensory texture quality of boiled potatoes from low-field1H NMR of raw potatoes: the role of chemical constituents. Lebensmittel - Wissenschaft und Technologie. 2001;34:469-477.

Author

Thygesen, L. G. ; Thybo, A. K. ; Balling Engelsen, S. / Prediction of sensory texture quality of boiled potatoes from low-field1H NMR of raw potatoes : the role of chemical constituents. I: Lebensmittel - Wissenschaft und Technologie. 2001 ; Bind 34. s. 469-477.

Bibtex

@article{b2da68b0a1ba11ddb6ae000ea68e967b,
title = "Prediction of sensory texture quality of boiled potatoes from low-field1H NMR of raw potatoes: the role of chemical constituents",
author = "Thygesen, {L. G.} and Thybo, {A. K.} and {Balling Engelsen}, S.",
note = "Ukendte organisationer '\'90\''",
year = "2001",
language = "English",
volume = "34",
pages = "469--477",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",

}

RIS

TY - JOUR

T1 - Prediction of sensory texture quality of boiled potatoes from low-field1H NMR of raw potatoes

T2 - the role of chemical constituents

AU - Thygesen, L. G.

AU - Thybo, A. K.

AU - Balling Engelsen, S.

N1 - Ukendte organisationer '\'90\''

PY - 2001

Y1 - 2001

M3 - Journal article

VL - 34

SP - 469

EP - 477

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

SN - 0023-6438

ER -

ID: 7782261