Emulsifying salt and Cheddar cheese age: functionality in cheese powder production

Anni B. Hougaard, Ali Gholamhosseinpour, Camilla Varming, Ylva Ardö, Richard Ipsen

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Originalsprog	Engelsk
Publikationsdato	2014
Antal sider	1
Status	Udgivet - 2014
Begivenhed	15th Food Colloids Conference - Max Planck Institute, Karlsruhe, Tyskland Varighed: 13 apr. 2014 → 16 apr. 2014 Konferencens nummer: 15

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@conference{7e88f0dd7d5f471c87328ea50e90f1df,

title = "Emulsifying salt and Cheddar cheese age: functionality in cheese powder production",

author = "Hougaard, {Anni B.} and Ali Gholamhosseinpour and Camilla Varming and Ylva Ard{\"o} and Richard Ipsen",

year = "2014",

language = "English",

note = "15th Food Colloids Conference ; Conference date: 13-04-2014 Through 16-04-2014",

}