Standard
Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese. / Adamberg, K.; Antonsson, M.; Vogensen, Finn Kvist; Nielsen, E. W.; Kask, S.; Møller, P. L.; Ardö, Ylva.
In:
International Dairy Journal, Vol. 15, No. 6-9, 2005, p. 873-882.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Adamberg, K, Antonsson, M, Vogensen, FK, Nielsen, EW, Kask, S, Møller, PL & Ardö, Y 2005, 'Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese', International Dairy Journal, vol. 15, no. 6-9, pp. 873-882.
APA
Adamberg, K., Antonsson, M., Vogensen, F. K., Nielsen, E. W., Kask, S., Møller, P. L., & Ardö, Y. (2005). Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese. International Dairy Journal, 15(6-9), 873-882.
Vancouver
Adamberg K, Antonsson M, Vogensen FK, Nielsen EW, Kask S, Møller PL et al. Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese. International Dairy Journal. 2005;15(6-9):873-882.
Author
Adamberg, K. ; Antonsson, M. ; Vogensen, Finn Kvist ; Nielsen, E. W. ; Kask, S. ; Møller, P. L. ; Ardö, Ylva. / Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese. In: International Dairy Journal. 2005 ; Vol. 15, No. 6-9. pp. 873-882.
Bibtex
@article{c2428360a1be11ddb6ae000ea68e967b,
title = "Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese",
author = "K. Adamberg and M. Antonsson and Vogensen, {Finn Kvist} and Nielsen, {E. W.} and S. Kask and M{\o}ller, {P. L.} and Ylva Ard{\"o}",
note = "Kode for udgivelsesland: 'de' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Tallinn University of Technology\', \'Dep. of Food Processing\', \'Mejeriteknologi\', \'mli\', \'mli-lmmik\', \'Mejeriteknologi\', \'Tallinn University of Technology\', \'Dep. of Food Processing\', \'Mejeriteknologi\', \'Mejeriteknologi\''",
year = "2005",
language = "English",
volume = "15",
pages = "873--882",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",
number = "6-9",
}
RIS
TY - JOUR
T1 - Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese
AU - Adamberg, K.
AU - Antonsson, M.
AU - Vogensen, Finn Kvist
AU - Nielsen, E. W.
AU - Kask, S.
AU - Møller, P. L.
AU - Ardö, Ylva
N1 - Kode for udgivelsesland: 'de'
Kode for bibliotekets beholdning: 'modtaget'
Ukendte organisationer '\'Tallinn University of Technology\', \'Dep. of Food Processing\', \'Mejeriteknologi\', \'mli\', \'mli-lmmik\', \'Mejeriteknologi\', \'Tallinn University of Technology\', \'Dep. of Food Processing\', \'Mejeriteknologi\', \'Mejeriteknologi\''
PY - 2005
Y1 - 2005
M3 - Journal article
VL - 15
SP - 873
EP - 882
JO - International Dairy Journal
JF - International Dairy Journal
SN - 0958-6946
IS - 6-9
ER -
