Texture: how texture makes flavour
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Standard
Texture: how texture makes flavour. / Mouritsen, Ole G.
CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. ed. / Róisín Burke; Alan Kelly; Christophe Lavelle; Hervé This vo Kientza. CRC Press, 2021. p. 585-592.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Harvard
Mouritsen, OG 2021, Texture: how texture makes flavour. in R Burke, A Kelly, C Lavelle & HTV Kientza (eds), CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, pp. 585-592.
APA
Mouritsen, O. G. (2021). Texture: how texture makes flavour. In R. Burke, A. Kelly, C. Lavelle, & H. T. V. Kientza (Eds.), CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (pp. 585-592). CRC Press.
Vancouver
Mouritsen OG. Texture: how texture makes flavour. In Burke R, Kelly A, Lavelle C, Kientza HTV, editors, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press. 2021. p. 585-592
Author
Bibtex
@inbook{2487546f151044ce99ca5fcda0a20c41,
title = "Texture: how texture makes flavour",
author = "Mouritsen, {Ole G.}",
year = "2021",
language = "English",
isbn = "9781466594784",
pages = "585--592",
editor = "R{\'o}is{\'i}n Burke and Alan Kelly and Lavelle, {Christophe } and Kientza, {Herv{\'e} This vo}",
booktitle = "CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications",
publisher = "CRC Press",
}
RIS
TY - CHAP
T1 - Texture: how texture makes flavour
AU - Mouritsen, Ole G.
PY - 2021
Y1 - 2021
M3 - Book chapter
SN - 9781466594784
SP - 585
EP - 592
BT - CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications
A2 - Burke, Róisín
A2 - Kelly, Alan
A2 - Lavelle, Christophe
A2 - Kientza, Hervé This vo
PB - CRC Press
ER -
ID: 221749807