Squid: Gastrophysics of squid - from gastronomy to science and back again

Ole G. Mouritsen; Charlotte Vinther Schmidt; Peter Lionet Faxholm; Mathias Porsmose Clausen

Squid: Gastrophysics of squid - from gastronomy to science and back again

Ole G. Mouritsen, Charlotte Vinther Schmidt, Peter Lionet Faxholm, Mathias Porsmose Clausen

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Original language	English
Title of host publication	CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications
Editors	Róisín Burke, Alan Kelly, Christophe Lavelle, Hervé This vo Kientza
Number of pages	4
Publisher	CRC Press
Publication date	2021
Pages	541-544
ISBN (Print)	9781466594784
ISBN (Electronic)	9780429168703
Publication status	Published - 2021

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10.1201_9780429168703-82_chapterpdfFinal published version, 871 KB

Cite this

Squid: Gastrophysics of squid - from gastronomy to science and back again. / Mouritsen, Ole G.; Schmidt, Charlotte Vinther; Faxholm, Peter Lionet; Clausen, Mathias Porsmose.

CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. ed. / Róisín Burke; Alan Kelly; Christophe Lavelle; Hervé This vo Kientza. CRC Press, 2021. p. 541-544.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Mouritsen, Ole G. ; Schmidt, Charlotte Vinther ; Faxholm, Peter Lionet ; Clausen, Mathias Porsmose. / Squid: Gastrophysics of squid - from gastronomy to science and back again. CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. editor / Róisín Burke ; Alan Kelly ; Christophe Lavelle ; Hervé This vo Kientza. CRC Press, 2021. pp. 541-544

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