Flavour of fermented fish, insect, game, and pea sauces: garum revisited

Ole G. Mouritsen, Lars Duelund, Ghislaine Calleja, Michael Bom Frøst

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

84 Citationer (Scopus)

864 Downloads (Pure)

Originalsprog	Engelsk
Tidsskrift	International Journal of Gastronomy and Food Science
Vol/bind	9
Sider (fra-til)	16-28
Antal sider	13
ISSN	1878-450X
DOI	https://doi.org/10.1016/j.ijgfs.2017.05.002
Status	Udgivet - 2017

Adgang til dokumentet

@article{2ce317571fc9459ab488b47989a024e2,

title = "Flavour of fermented fish, insect, game, and pea sauces: garum revisited",

author = "Mouritsen, {Ole G.} and Lars Duelund and Ghislaine Calleja and Fr{\o}st, {Michael Bom}",

year = "2017",

doi = "10.1016/j.ijgfs.2017.05.002",

language = "English",

volume = "9",

pages = "16--28",

journal = "International Journal of Gastronomy and Food Science",

issn = "1878-450X",

publisher = "Elsevier",

}

TY - JOUR

T1 - Flavour of fermented fish, insect, game, and pea sauces

T2 - garum revisited

AU - Mouritsen, Ole G.

AU - Duelund, Lars

AU - Calleja, Ghislaine

AU - Frøst, Michael Bom

PY - 2017

Y1 - 2017

U2 - 10.1016/j.ijgfs.2017.05.002

DO - 10.1016/j.ijgfs.2017.05.002

M3 - Journal article

VL - 9

SP - 16

EP - 28

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

SN - 1878-450X

ER -