The importance of yeasts for cheese maturation and flavour development

Lene Jespersen, Louise Marie Sørensen, Mia Ryssel, Nils Arneborg

Originalsprog	Engelsk
Titel	Biotechnology for natural flavours & fragrances production : programme & abstract book
Antal sider	1
Forlag	COST
Publikationsdato	2012
Sider	16
Status	Udgivet - 2012
Begivenhed	3rd European Yeast Flavour Workshop: Biotechnology for Natural Flavours & Fragrances Production - Vevey, Schweiz Varighed: 20 jun. 2012 → 22 jun. 2012 Konferencens nummer: 3rd

Konference	3rd European Yeast Flavour Workshop
Nummer	3rd
Land/Område	Schweiz
By	Vevey
Periode	20/06/2012 → 22/06/2012

Adgang til dokumentet

@inproceedings{5c5678c064604e2fb81da1bf1ffcae74,

title = "The importance of yeasts for cheese maturation and flavour development",

author = "Lene Jespersen and S{\o}rensen, {Louise Marie} and Mia Ryssel and Nils Arneborg",

year = "2012",

language = "English",

pages = "16",

booktitle = "Biotechnology for natural flavours & fragrances production",

publisher = "COST",

note = "3rd European Yeast Flavour Workshop ; Conference date: 20-06-2012 Through 22-06-2012",

}

TY - GEN

T1 - The importance of yeasts for cheese maturation and flavour development

AU - Jespersen, Lene

AU - Sørensen, Louise Marie

AU - Ryssel, Mia

AU - Arneborg, Nils

N1 - Conference code: 3rd

PY - 2012

Y1 - 2012

M3 - Article in proceedings

SP - 16

BT - Biotechnology for natural flavours & fragrances production

PB - COST

T2 - 3rd European Yeast Flavour Workshop

Y2 - 20 June 2012 through 22 June 2012

ER -