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Predicting sensory properties from rheological measurements of low-fat spreads

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Standard

Predicting sensory properties from rheological measurements of low-fat spreads. / Rønn, B.; Hyldig, G.; Weinberg, L.; Qvist, K. B.; Laustsen, A. M.

I: Food Quality and Preference, Bind 9, Nr. 4, 1998, s. 187-196.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Rønn, B, Hyldig, G, Weinberg, L, Qvist, KB & Laustsen, AM 1998, 'Predicting sensory properties from rheological measurements of low-fat spreads', Food Quality and Preference, bind 9, nr. 4, s. 187-196.

APA

Rønn, B., Hyldig, G., Weinberg, L., Qvist, K. B., & Laustsen, A. M. (1998). Predicting sensory properties from rheological measurements of low-fat spreads. Food Quality and Preference, 9(4), 187-196.

Vancouver

Rønn B, Hyldig G, Weinberg L, Qvist KB, Laustsen AM. Predicting sensory properties from rheological measurements of low-fat spreads. Food Quality and Preference. 1998;9(4):187-196.

Author

Rønn, B. ; Hyldig, G. ; Weinberg, L. ; Qvist, K. B. ; Laustsen, A. M. / Predicting sensory properties from rheological measurements of low-fat spreads. I: Food Quality and Preference. 1998 ; Bind 9, Nr. 4. s. 187-196.

Bibtex

@article{4f086eb0a1b811ddb6ae000ea68e967b,
title = "Predicting sensory properties from rheological measurements of low-fat spreads",
author = "B. R{\o}nn and G. Hyldig and L. Weinberg and Qvist, {K. B.} and Laustsen, {A. M.}",
year = "1998",
language = "English",
volume = "9",
pages = "187--196",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Pergamon Press",
number = "4",

}

RIS

TY - JOUR

T1 - Predicting sensory properties from rheological measurements of low-fat spreads

AU - Rønn, B.

AU - Hyldig, G.

AU - Weinberg, L.

AU - Qvist, K. B.

AU - Laustsen, A. M.

PY - 1998

Y1 - 1998

M3 - Journal article

VL - 9

SP - 187

EP - 196

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

IS - 4

ER -

ID: 7734485