On the gastrophysics of jellyfish preparation

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

OriginalsprogEngelsk
TidsskriftInternational Journal of Gastronomy and Food Science
Vol/bind9
Sider (fra-til)34-38
ISSN1878-450X
DOI
StatusUdgivet - 2017

Citer dette

@article{f3797fa8153e4071945d1c27a79953c3,
title = "On the gastrophysics of jellyfish preparation",
author = "Pedersen, {Mie Thorborg} and Brewer, {Jonathan R.} and Lars Duelund and Hansen, {Per Lyngs}",
year = "2017",
doi = "10.1016/j.ijgfs.2017.04.001",
language = "English",
volume = "9",
pages = "34--38",
journal = "International Journal of Gastronomy and Food Science",
issn = "1878-450X",
publisher = "Elsevier",

}

On the gastrophysics of jellyfish preparation. / Pedersen, Mie Thorborg; Brewer, Jonathan R.; Duelund, Lars; Hansen, Per Lyngs.

I: International Journal of Gastronomy and Food Science, Bind 9, 2017, s. 34-38.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

TY - JOUR

T1 - On the gastrophysics of jellyfish preparation

AU - Pedersen, Mie Thorborg

AU - Brewer, Jonathan R.

AU - Duelund, Lars

AU - Hansen, Per Lyngs

PY - 2017

Y1 - 2017

U2 - 10.1016/j.ijgfs.2017.04.001

DO - 10.1016/j.ijgfs.2017.04.001

M3 - Journal article

VL - 9

SP - 34

EP - 38

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

SN - 1878-450X

ER -