Aroma formation in a cheese model system by different lactobacillus helveticus strains

Mikael Agerlin Petersen; Helle Tind Kristensen; Mette Bakman; Camilla Varming; Marie Elisabeth Penderup Jensen; Ylva Margareta Ardö

Aroma formation in a cheese model system by different lactobacillus helveticus strains

Mikael Agerlin Petersen, Helle Tind Kristensen, Mette Bakman, Camilla Varming, Marie Elisabeth Penderup Jensen, Ylva Margareta Ardö

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Originalsprog	Engelsk
Titel	Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium, Switzerland, 2008
Redaktører	Imre Blank, Matthias Wüst, Chahan Yeretzian
Antal sider	4
Forlag	Zurich University of Applied Sciences
Publikationsdato	2010
Sider	367-370
ISBN (Trykt)	978-3-905745-19-1
Status	Udgivet - 2010
Begivenhed	The 12th International Weurman Flavour Research Symposium - Interlaken, Schweiz Varighed: 1 jul. 2008 → 4 jul. 2008 Konferencens nummer: 12

Konference

Konference	The 12th International Weurman Flavour Research Symposium
Nummer	12
Land/Område	Schweiz
By	Interlaken
Periode	01/07/2008 → 04/07/2008

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Aroma formation in a cheese model system by different lactobacillus helveticus strainsIndsendt manuskript, 178 KB

Citationsformater

Petersen, M. A., Kristensen, H. T., Bakman, M., Varming, C., Jensen, M. E. P., & Ardö, Y. M. (2010). Aroma formation in a cheese model system by different lactobacillus helveticus strains. I I. Blank, M. Wüst, & C. Yeretzian (red.), Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008 (s. 367-370). Zurich University of Applied Sciences.

Aroma formation in a cheese model system by different lactobacillus helveticus strains. / Petersen, Mikael Agerlin; Kristensen, Helle Tind; Bakman, Mette et al.
Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. red. / Imre Blank; Matthias Wüst; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. s. 367-370.

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

Petersen, MA, Kristensen, HT, Bakman, M, Varming, C, Jensen, MEP & Ardö, YM 2010, Aroma formation in a cheese model system by different lactobacillus helveticus strains. i I Blank, M Wüst & C Yeretzian (red), Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Zurich University of Applied Sciences, s. 367-370, The 12th International Weurman Flavour Research Symposium, Interlaken, Schweiz, 01/07/2008.

Petersen, Mikael Agerlin ; Kristensen, Helle Tind ; Bakman, Mette et al. / Aroma formation in a cheese model system by different lactobacillus helveticus strains. Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. red. / Imre Blank ; Matthias Wüst ; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. s. 367-370

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