Modification of bread crust flavour with enzymes and flavour precursors: poster no. 41
Research output: Contribution to conference › Poster › Research
Standard
Modification of bread crust flavour with enzymes and flavour precursors : poster no. 41. / Bredie, Wender; Boesveld, Marinke; Martens, Magni; Dybdal, Lone.
2005. Poster session presented at Weurman Flavour Research Symposium, Roskilde, Denmark.Research output: Contribution to conference › Poster › Research
Harvard
Bredie, W, Boesveld, M, Martens, M & Dybdal, L 2005, 'Modification of bread crust flavour with enzymes and flavour precursors: poster no. 41', Weurman Flavour Research Symposium, Roskilde, Denmark, 21/06/2005 - 24/06/2005.
APA
Bredie, W., Boesveld, M., Martens, M., & Dybdal, L. (2005). Modification of bread crust flavour with enzymes and flavour precursors: poster no. 41. Poster session presented at Weurman Flavour Research Symposium, Roskilde, Denmark.
Vancouver
Bredie W, Boesveld M, Martens M, Dybdal L. Modification of bread crust flavour with enzymes and flavour precursors: poster no. 41. 2005. Poster session presented at Weurman Flavour Research Symposium, Roskilde, Denmark.
Author
Bibtex
@conference{ce974af0a1bf11ddb6ae000ea68e967b,
title = "Modification of bread crust flavour with enzymes and flavour precursors: poster no. 41",
author = "Wender Bredie and Marinke Boesveld and Magni Martens and Lone Dybdal",
note = "Titel p{\aa} proceedings: Book of abstracts Sider: 1; null ; Conference date: 21-06-2005 Through 24-06-2005",
year = "2005",
language = "English",
}
RIS
TY - CONF
T1 - Modification of bread crust flavour with enzymes and flavour precursors
AU - Bredie, Wender
AU - Boesveld, Marinke
AU - Martens, Magni
AU - Dybdal, Lone
N1 - Conference code: 11
PY - 2005
Y1 - 2005
M3 - Poster
Y2 - 21 June 2005 through 24 June 2005
ER -
ID: 7994417