Content of α- and β-carotene in raw and fried carrots of different colours

Ulla Kidmose, Lars Porskjær Christensen, Merete Edelenbos, Gitte Kjeldsen Bjørn

Publikation: Bidrag til bog/antologi/rapport/konference-proceedingKonferenceabstrakt i proceedingsForskning

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OriginalsprogEngelsk
TitelLMC Food Congress 2004: Life Style Changes to Food Science & Technology
Antal sider1
ForlagGSB tryk A/S
Publikationsdato2004
Sider110-110
ISBN (Trykt)87-90438-12-4
StatusUdgivet - 2004
Udgivet eksterntJa
BegivenhedFood Congress: Life Style Challenges to Food Science & Technology - Lyngby, Danmark
Varighed: 17. mar. 200418. mar. 2004

Konference

KonferenceFood Congress: Life Style Challenges to Food Science & Technology
LandDanmark
ByLyngby
Periode17/03/200418/03/2004

Citationsformater

Kidmose, U., Christensen, L. P., Edelenbos, M., & Bjørn, G. K. (2004). Content of α- and β-carotene in raw and fried carrots of different colours. I LMC Food Congress 2004: Life Style Changes to Food Science & Technology (s. 110-110). GSB tryk A/S.