Oxidative and colour stability of salted sour cream dairy spread compared to salted sweet cream dairy spread

D. Kristensen, M. Boesen, U. L. Jakobsen, L. Månsson, L. Erichsen, L. H. Skibsted

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

12 Citationer (Scopus)

Citationsformater

@article{e4070570a1b911ddb6ae000ea68e967b,

title = "Oxidative and colour stability of salted sour cream dairy spread compared to salted sweet cream dairy spread",

author = "D. Kristensen and M. Boesen and Jakobsen, {U. L.} and L. M{\aa}nsson and L. Erichsen and Skibsted, {L. H.}",

year = "2000",

language = "English",

volume = "55",

pages = "504--507",

journal = "Milchwissenschaft",

issn = "0026-3788",

publisher = "AVA Verlag Allgaeu",

number = "9",

}

TY - JOUR

T1 - Oxidative and colour stability of salted sour cream dairy spread compared to salted sweet cream dairy spread

AU - Kristensen, D.

AU - Boesen, M.

AU - Jakobsen, U. L.

AU - Månsson, L.

AU - Erichsen, L.

AU - Skibsted, L. H.

PY - 2000

Y1 - 2000

M3 - Journal article

SN - 0026-3788

VL - 55

SP - 504

EP - 507

JO - Milchwissenschaft

JF - Milchwissenschaft

IS - 9

ER -