Tsukemono - crunchy pickled foods from Japan:  a case study of food design by gastrophysics and nature

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

11 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	International Journal of Food Design
Vol/bind	3
Udgave nummer	2
Sider (fra-til)	103-124
Antal sider	22
ISSN	2056-6522
DOI	https://doi.org/10.1386/ijfd.3.2.103_1
Status	Udgivet - 2018

Adgang til dokumentet

@article{40f6f93f31e4496594832f536ca3f236,

title = "Tsukemono - crunchy pickled foods from Japan: a case study of food design by gastrophysics and nature",

author = "Mouritsen, {Ole G.}",

year = "2018",

doi = "10.1386/ijfd.3.2.103_1",

language = "English",

volume = "3",

pages = "103--124",

journal = "International Journal of Food Design",

issn = "2056-6522",

publisher = "Intellect Ltd.",

number = "2",

}

TY - JOUR

T1 - Tsukemono - crunchy pickled foods from Japan

T2 - a case study of food design by gastrophysics and nature

AU - Mouritsen, Ole G.

PY - 2018

Y1 - 2018

U2 - 10.1386/ijfd.3.2.103_1

DO - 10.1386/ijfd.3.2.103_1

M3 - Journal article

VL - 3

SP - 103

EP - 124

JO - International Journal of Food Design

JF - International Journal of Food Design

SN - 2056-6522

IS - 2

ER -