Molecular gastronomy: cooking of meat

Louise Mørch Mortensen; Michael Bom Frøst; Jens Risbo; Leif Horsfelt Skibsted

Molecular gastronomy: cooking of meat

Louise Mørch Mortensen, Michael Bom Frøst, Jens Risbo, Leif Horsfelt Skibsted

Originalsprog	Engelsk
Publikationsdato	2007
Antal sider	1
Status	Udgivet - 2007
Begivenhed	Delivery of Functionality in Complex Food Systems: Physically-Inspired Approaches from Nanoscale to Microscale - Amherst, Massachusetts, USA Varighed: 8 okt. 2007 → 10 okt. 2007

Konference

Konference	Delivery of Functionality in Complex Food Systems: Physically-Inspired Approaches from Nanoscale to Microscale
Land/Område	USA
By	Amherst, Massachusetts
Periode	08/10/2007 → 10/10/2007

Citationsformater

@conference{3e14fb40a1c311ddb6ae000ea68e967b,

title = "Molecular gastronomy: cooking of meat",

author = "Mortensen, {Louise M{\o}rch} and Fr{\o}st, {Michael Bom} and Jens Risbo and Skibsted, {Leif Horsfelt}",

year = "2007",

language = "English",

note = "Delivery of Functionality in Complex Food Systems: Physically-Inspired Approaches from Nanoscale to Microscale ; Conference date: 08-10-2007 Through 10-10-2007",

}