Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed

Anni Bygvrå Hougaard; Camilla Varming; Katrine Dela Johnsen; Birgitte Lærke Bentsen; Alice Murciano; Ylva Margareta Ardö; Richard Ipsen

Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed

Anni Bygvrå Hougaard, Camilla Varming, Katrine Dela Johnsen, Birgitte Lærke Bentsen, Alice Murciano, Ylva Margareta Ardö, Richard Ipsen

Originalsprog	Engelsk
Titel	Annual transactions of the Nordic Rheology Society
Redaktører	A. Sorvari
Antal sider	2
Vol/bind	21
Publikationsdato	2013
Sider	315-316
Status	Udgivet - 2013
Begivenhed	The Nordic Rheology Conference - København, Danmark Varighed: 12 jun. 2013 → 14 jun. 2013

Konference

Konference	The Nordic Rheology Conference
Land/Område	Danmark
By	København
Periode	12/06/2013 → 14/06/2013

Adgang til dokumentet

http://nordicrheologysociety.org/files/2013/10/44-Hougaard-Production-of-Cheese-Powder-without-Emulsifying-Salt.pdf

Citationsformater

Hougaard, A. B., Varming, C., Johnsen, K. D., Bentsen, B. L., Murciano, A., Ardö, Y. M., & Ipsen, R. (2013). Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed. I A. Sorvari (red.), Annual transactions of the Nordic Rheology Society (Bind 21, s. 315-316) http://nordicrheologysociety.org/files/2013/10/44-Hougaard-Production-of-Cheese-Powder-without-Emulsifying-Salt.pdf

Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed. / Hougaard, Anni Bygvrå; Varming, Camilla; Johnsen, Katrine Dela et al.
Annual transactions of the Nordic Rheology Society. red. / A. Sorvari. Bind 21 2013. s. 315-316.

Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning

Hougaard, AB, Varming, C, Johnsen, KD, Bentsen, BL, Murciano, A, Ardö, YM & Ipsen, R 2013, Production af cheese powder without emulsifying salt: effect of processing parameters on rheology and stability of cheese feed. i A Sorvari (red.), Annual transactions of the Nordic Rheology Society. bind 21, s. 315-316, The Nordic Rheology Conference, København, Danmark, 12/06/2013. <http://nordicrheologysociety.org/files/2013/10/44-Hougaard-Production-of-Cheese-Powder-without-Emulsifying-Salt.pdf>

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author = "Hougaard, {Anni Bygvr{\aa}} and Camilla Varming and Johnsen, {Katrine Dela} and Bentsen, {Birgitte L{\ae}rke} and Alice Murciano and Ard{\"o}, {Ylva Margareta} and Richard Ipsen",

year = "2013",

language = "English",

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AU - Hougaard, Anni Bygvrå

AU - Varming, Camilla

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AU - Bentsen, Birgitte Lærke

AU - Murciano, Alice

AU - Ardö, Ylva Margareta

AU - Ipsen, Richard

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