Instant infusion pasteurization for gentle heat treatment of milk for cheese making: Rennet coagulation properties

Originalsprog	Engelsk
Titel	Proceedings of the 5th International Symposium on Food Rheology and Structure
Redaktører	P. Fischer, M. Pollard, E.J. Windhab
Publikationsdato	2009
Sider	384-387
Status	Udgivet - 2009
Begivenhed	International Symposium on Food Rheology and Structure - Zurich, Schweiz Varighed: 15 jun. 2009 → 18 jun. 2009 Konferencens nummer: 5th

Konference	International Symposium on Food Rheology and Structure
Nummer	5th
Land/Område	Schweiz
By	Zurich
Periode	15/06/2009 → 18/06/2009

Citationsformater

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

@inproceedings{5badedfc18124ed0a2592e06467dec34,

title = "Instant infusion pasteurization for gentle heat treatment of milk for cheese making: Rennet coagulation properties",

author = "Hougaard, {Anni Bygvr{\aa}} and Richard Ipsen",

year = "2009",

language = "English",

pages = "384--387",

editor = "P. Fischer and M. Pollard and E.J. Windhab",

booktitle = "Proceedings of the 5th International Symposium on Food Rheology and Structure",

note = "International Symposium on Food Rheology and Structure ; Conference date: 15-06-2009 Through 18-06-2009",

}

TY - GEN

T1 - Instant infusion pasteurization for gentle heat treatment of milk for cheese making: Rennet coagulation properties

AU - Hougaard, Anni Bygvrå

AU - Ipsen, Richard

N1 - Conference code: 5th

PY - 2009

Y1 - 2009

M3 - Article in proceedings

SP - 384

EP - 387

BT - Proceedings of the 5th International Symposium on Food Rheology and Structure

A2 - Fischer, P.

A2 - Pollard, M.

A2 - Windhab, E.J.

T2 - International Symposium on Food Rheology and Structure

Y2 - 15 June 2009 through 18 June 2009

ER -