The structure dimension of sensory perception in fermented milks
Research output: Contribution to conference › Conference abstract for conference › Research
Standard
The structure dimension of sensory perception in fermented milks. / Knudsen, L.B.; Frøst, Michael Bom.
2007. Abstract from International Dairy Federation Symposium [and] Regional Conference, Moscow, Russian Federation.Research output: Contribution to conference › Conference abstract for conference › Research
Harvard
Knudsen, LB & Frøst, MB 2007, 'The structure dimension of sensory perception in fermented milks', International Dairy Federation Symposium [and] Regional Conference, Moscow, Russian Federation, 14/05/2007 - 17/05/2007.
APA
Knudsen, L. B., & Frøst, M. B. (2007). The structure dimension of sensory perception in fermented milks. Abstract from International Dairy Federation Symposium [and] Regional Conference, Moscow, Russian Federation.
Vancouver
Knudsen LB, Frøst MB. The structure dimension of sensory perception in fermented milks. 2007. Abstract from International Dairy Federation Symposium [and] Regional Conference, Moscow, Russian Federation.
Author
Bibtex
@conference{c201b790a1c311ddb6ae000ea68e967b,
title = "The structure dimension of sensory perception in fermented milks",
author = "L.B. Knudsen and Fr{\o}st, {Michael Bom}",
note = "Oversat til russisk s. 249 Sider: 248; null ; Conference date: 14-05-2007 Through 17-05-2007",
year = "2007",
language = "English",
}
RIS
TY - ABST
T1 - The structure dimension of sensory perception in fermented milks
AU - Knudsen, L.B.
AU - Frøst, Michael Bom
N1 - Oversat til russisk s. 249 Sider: 248
PY - 2007
Y1 - 2007
M3 - Conference abstract for conference
Y2 - 14 May 2007 through 17 May 2007
ER -
ID: 8101819