Quality changes during storage of sous vide cooked green beans (Phaseolus vulgaris)
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Quality changes during storage of sous vide cooked green beans (Phaseolus vulgaris). / Knöchel, Susanne; Vangsgaard, R.; Søholm Johansen, L.
In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, Vol. 205, 1997, p. 370-374.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Knöchel, S, Vangsgaard, R & Søholm Johansen, L 1997, 'Quality changes during storage of sous vide cooked green beans (Phaseolus vulgaris)', Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, vol. 205, pp. 370-374.
APA
Knöchel, S., Vangsgaard, R., & Søholm Johansen, L. (1997). Quality changes during storage of sous vide cooked green beans (Phaseolus vulgaris). Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, 205, 370-374.
Vancouver
Knöchel S, Vangsgaard R, Søholm Johansen L. Quality changes during storage of sous vide cooked green beans (Phaseolus vulgaris). Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A. 1997;205:370-374.
Author
Bibtex
@article{97753170a1b711ddb6ae000ea68e967b,
title = "Quality changes during storage of sous vide cooked green beans (Phaseolus vulgaris)",
author = "Susanne Kn{\"o}chel and R. Vangsgaard and {S{\o}holm Johansen}, L.",
year = "1997",
language = "English",
volume = "205",
pages = "370--374",
journal = "Zeitschrift f{\"u}r Lebensmittel-Untersuchung und -Forschung. A",
}
RIS
TY - JOUR
T1 - Quality changes during storage of sous vide cooked green beans (Phaseolus vulgaris)
AU - Knöchel, Susanne
AU - Vangsgaard, R.
AU - Søholm Johansen, L.
PY - 1997
Y1 - 1997
M3 - Journal article
VL - 205
SP - 370
EP - 374
JO - Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A
JF - Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A
ER -
ID: 7722925