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

Original language	English
Publication date	2007
Number of pages	1
Publication status	Published - 2007
Event	Delivery of Functionality in Complex Food Systems: Physically-Inspired Approaches from Nanoscale to Microscale - Amherst, Massachusetts, United States Duration: 8 Oct 2007 → 10 Oct 2007

Conference

Conference	Delivery of Functionality in Complex Food Systems: Physically-Inspired Approaches from Nanoscale to Microscale
Country/Territory	United States
City	Amherst, Massachusetts
Period	08/10/2007 → 10/10/2007

Cite this

@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",

}