Standard
The relation between the physical-chemical properties of milk pasteurized using infusion technology and its suitability for manufacture of cheese. / Hougaard, Anni Bygvrå; Ipsen, Richard.
publisher. Editorial Universidad de Granada, 2010. p. 164-165.
Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
Harvard
Hougaard, AB & Ipsen, R 2010, The relation between the physical-chemical properties of milk pasteurized using infusion technology and its suitability for manufacture of cheese. in publisher. Editorial Universidad de Granada, pp. 164-165, The Relation Between The Physical-Chemical Properties of Milk Pasteurized using Infusion Technology and its Suitability for Manufacture of Cheese, 29/11/2010.
APA
Hougaard, A. B., & Ipsen, R. (2010). The relation between the physical-chemical properties of milk pasteurized using infusion technology and its suitability for manufacture of cheese. In publisher (pp. 164-165). Editorial Universidad de Granada.
Vancouver
Hougaard AB, Ipsen R. The relation between the physical-chemical properties of milk pasteurized using infusion technology and its suitability for manufacture of cheese. In publisher. Editorial Universidad de Granada. 2010. p. 164-165
Author
Hougaard, Anni Bygvrå ; Ipsen, Richard. / The relation between the physical-chemical properties of milk pasteurized using infusion technology and its suitability for manufacture of cheese. publisher. Editorial Universidad de Granada, 2010. pp. 164-165
Bibtex
@inbook{8180dfd0dd1611dfb933000ea68e967b,
title = "The relation between the physical-chemical properties of milk pasteurized using infusion technology and its suitability for manufacture of cheese",
author = "Hougaard, {Anni Bygvr{\aa}} and Richard Ipsen",
year = "2010",
language = "English",
isbn = "978-84-338-5089-8",
pages = "164--165",
booktitle = "publisher",
publisher = "Editorial Universidad de Granada",
note = "The Relation Between The Physical-Chemical Properties of Milk Pasteurized using Infusion Technology and its Suitability for Manufacture of Cheese ; Conference date: 29-11-2010",
}
RIS
TY - ABST
T1 - The relation between the physical-chemical properties of milk pasteurized using infusion technology and its suitability for manufacture of cheese
AU - Hougaard, Anni Bygvrå
AU - Ipsen, Richard
PY - 2010
Y1 - 2010
M3 - Conference abstract in proceedings
SN - 978-84-338-5089-8
SP - 164
EP - 165
BT - publisher
PB - Editorial Universidad de Granada
T2 - The Relation Between The Physical-Chemical Properties of Milk Pasteurized using Infusion Technology and its Suitability for Manufacture of Cheese
Y2 - 29 November 2010
ER -
