Forskning ved Københavns Universitet - Københavns Universitet

Forside

Imaging foodstuff and products of culinary transformations

Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningfagfællebedømt

Standard

Imaging foodstuff and products of culinary transformations. / Mouritsen, Ole G.; Clausen, Mathias Porsmose; Christensen, Morten.

CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, 2020.

Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningfagfællebedømt

Harvard

Mouritsen, OG, Clausen, MP & Christensen, M 2020, Imaging foodstuff and products of culinary transformations. i CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press.

APA

Mouritsen, O. G., Clausen, M. P., & Christensen, M. (Accepteret/In press). Imaging foodstuff and products of culinary transformations. I CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications CRC Press.

Vancouver

Mouritsen OG, Clausen MP, Christensen M. Imaging foodstuff and products of culinary transformations. I CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press. 2020

Author

Mouritsen, Ole G. ; Clausen, Mathias Porsmose ; Christensen, Morten. / Imaging foodstuff and products of culinary transformations. CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, 2020.

Bibtex

@inbook{0856ea9c7d294420af73b1dcde9e873d,
title = "Imaging foodstuff and products of culinary transformations",
author = "Mouritsen, {Ole G.} and Clausen, {Mathias Porsmose} and Morten Christensen",
year = "2020",
language = "English",
booktitle = "CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications",
publisher = "CRC Press",

}

RIS

TY - CHAP

T1 - Imaging foodstuff and products of culinary transformations

AU - Mouritsen, Ole G.

AU - Clausen, Mathias Porsmose

AU - Christensen, Morten

PY - 2020

Y1 - 2020

M3 - Book chapter

BT - CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications

PB - CRC Press

ER -

ID: 209458858