Semihard Scandinavian cheeses made with mesophilic DL-starter

Ylva Ardö

Semihard Scandinavian cheeses made with mesophilic DL-starter

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Formidling

Originalsprog	Engelsk
Titel	Handbook of food and beverage fermentation technology
Redaktører	Y.H. Hui, Lisbeth Meunier-Goddik, Åse Solvejg Hansen, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield, Fidel Toldrá
Antal sider	14
Udgivelsessted	New York
Forlag	Marcel Dekker
Publikationsdato	2004
Sider	277-290
ISBN (Trykt)	0-8247-4780-1
Status	Udgivet - 2004

Bibliografisk note

Kode for udgivelsesland: 'gb'
Kode for bibliotekets beholdning: 'modtaget'
Ukendte organisationer '\'Mejeriteknologi\''

Citationsformater

Semihard Scandinavian cheeses made with mesophilic DL-starter. / Ardö, Ylva.
Handbook of food and beverage fermentation technology. red. / Y.H. Hui; Lisbeth Meunier-Goddik; Åse Solvejg Hansen; Jytte Josephsen; Wai-Kit Nip; Peggy S. Stanfield; Fidel Toldrá. New York: Marcel Dekker, 2004. s. 277-290.

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Formidling

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