An integrated microstructural, sensory and instrumental approach to describe potato texture
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Standard
An integrated microstructural, sensory and instrumental approach to describe potato texture. / Martens, H. J.; Thybo, A. K.
I: Lebensmittel - Wissenschaft und Technologie, Bind 33, Nr. 7, 2000, s. 471-482.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Martens, HJ & Thybo, AK 2000, 'An integrated microstructural, sensory and instrumental approach to describe potato texture', Lebensmittel - Wissenschaft und Technologie, bind 33, nr. 7, s. 471-482. <http://www.idealibrary.com/links/doi/10.1006/fstl.2000.0688/pdf>
APA
Martens, H. J., & Thybo, A. K. (2000). An integrated microstructural, sensory and instrumental approach to describe potato texture. Lebensmittel - Wissenschaft und Technologie, 33(7), 471-482. http://www.idealibrary.com/links/doi/10.1006/fstl.2000.0688/pdf
Vancouver
Martens HJ, Thybo AK. An integrated microstructural, sensory and instrumental approach to describe potato texture. Lebensmittel - Wissenschaft und Technologie. 2000;33(7):471-482.
Author
Bibtex
@article{c6e77730a1ba11ddb6ae000ea68e967b,
title = "An integrated microstructural, sensory and instrumental approach to describe potato texture",
author = "Martens, {H. J.} and Thybo, {A. K.}",
note = "Ukendte organisationer '\'90\''",
year = "2000",
language = "English",
volume = "33",
pages = "471--482",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",
number = "7",
}
RIS
TY - JOUR
T1 - An integrated microstructural, sensory and instrumental approach to describe potato texture
AU - Martens, H. J.
AU - Thybo, A. K.
N1 - Ukendte organisationer '\'90\''
PY - 2000
Y1 - 2000
M3 - Journal article
VL - 33
SP - 471
EP - 482
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
SN - 0023-6438
IS - 7
ER -
ID: 7784000