The quest for umami: Can sous vide contribute?

Publikation: Bidrag til tidsskrift › Tidsskriftsartikel › Forskning › peer review

Originalsprog	Engelsk
Tidsskrift	International Journal of Gastronomy and Food Science
Vol/bind	13
Sider (fra-til)	129-133
Antal sider	5
ISSN	1878-450X
Status	Udgivet - 2018
Udgivet eksternt	Ja

Citationsformater

@article{de7d1d6ec79d48b588bb5571703eae02,

title = "The quest for umami: Can sous vide contribute?",

author = "Clausen, \{Mathias Porsmose\} and Morten Christensen and \{Hveisel Djurhuus\}, Trine and Lars Duelund and Mouritsen, \{Ole G\}",

year = "2018",

language = "English",

volume = "13",

pages = "129--133",

journal = "International Journal of Gastronomy and Food Science",