Flavour and texture in low-fat cheese

Originalsprog	Engelsk
Titel	Microbiology and biochemistry of cheese and fermented milk
Redaktører	B. A. Law
Antal sider	12
Udgivelsessted	London
Forlag	Blackie Academic
Publikationsdato	1997
Udgave	2
Sider	365
ISBN (Trykt)	0-7514-0346-6
Status	Udgivet - 1997

Citationsformater

@inbook{42027f90a1b711ddb6ae000ea68e967b,

title = "Flavour and texture in low-fat cheese",

author = "Ylva Ard{\"o}",

note = "Kode for udgivelsesland: 'gb'",

year = "1997",

language = "English",

isbn = "0-7514-0346-6",

pages = "365",

editor = "Law, {B. A.}",

booktitle = "Microbiology and biochemistry of cheese and fermented milk",

publisher = "Blackie Academic",

edition = "2",

}