Texture: how texture makes flavour

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review

Originalsprog	Engelsk
Titel	CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications
Redaktører	Róisín Burke, Alan Kelly, Christophe Lavelle, Hervé This vo Kientza
Antal sider	8
Forlag	CRC Press
Publikationsdato	2021
Sider	585-592
ISBN (Trykt)	9781466594784
ISBN (Elektronisk)	9780429168703
Status	Udgivet - 2021

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@inbook{2487546f151044ce99ca5fcda0a20c41,

title = "Texture: how texture makes flavour",

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

year = "2021",

language = "English",

isbn = "9781466594784",

pages = "585--592",

editor = "R{\'o}is{\'i}n Burke and Alan Kelly and Lavelle, {Christophe } and Kientza, {Herv{\'e} This vo}",

booktitle = "CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications",

publisher = "CRC Press",

}