Gravy reduces the flavour and odour of cauliflower, broccoli and potatoes
Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
Standard
Gravy reduces the flavour and odour of cauliflower, broccoli and potatoes. / Meinert, L.; Frøst, Michael Bom; Bejerbolm, C.; Schäfer, A.; Aaslyng, M.D.
Delegate manual: 8th Pangborn Sensory Science Symposium. 2009.Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
Harvard
Meinert, L, Frøst, MB, Bejerbolm, C, Schäfer, A & Aaslyng, MD 2009, Gravy reduces the flavour and odour of cauliflower, broccoli and potatoes. in Delegate manual: 8th Pangborn Sensory Science Symposium. Pangborn Sensory Science Symposium, Florence, Italy, 26/07/2009.
APA
Meinert, L., Frøst, M. B., Bejerbolm, C., Schäfer, A., & Aaslyng, M. D. (2009). Gravy reduces the flavour and odour of cauliflower, broccoli and potatoes. In Delegate manual: 8th Pangborn Sensory Science Symposium
Vancouver
Meinert L, Frøst MB, Bejerbolm C, Schäfer A, Aaslyng MD. Gravy reduces the flavour and odour of cauliflower, broccoli and potatoes. In Delegate manual: 8th Pangborn Sensory Science Symposium. 2009
Author
Bibtex
@inbook{bb8792c0286011df8ed1000ea68e967b,
title = "Gravy reduces the flavour and odour of cauliflower, broccoli and potatoes",
author = "L. Meinert and Fr{\o}st, {Michael Bom} and C. Bejerbolm and A. Sch{\"a}fer and M.D. Aaslyng",
year = "2009",
language = "English",
booktitle = "Delegate manual",
note = "null ; Conference date: 26-07-2009 Through 30-07-2009",
}
RIS
TY - ABST
T1 - Gravy reduces the flavour and odour of cauliflower, broccoli and potatoes
AU - Meinert, L.
AU - Frøst, Michael Bom
AU - Bejerbolm, C.
AU - Schäfer, A.
AU - Aaslyng, M.D.
N1 - Conference code: 8
PY - 2009
Y1 - 2009
M3 - Conference abstract in proceedings
BT - Delegate manual
Y2 - 26 July 2009 through 30 July 2009
ER -
ID: 18390043