Quality upgrading of traditional fermented foods.

M.J.R. Nout

    Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

    LanguageEnglish
    Title of host publicationProc. Symp. Food science: basic research for technological progress, Wageningen, 1988. J.P. Roozen, F.M. Rombouts and A.G.J. Voragen (eds.). Pudoc, Wageningen
    Pages113-119
    Publication statusPublished - 1989

    Cite this

    Nout, M. J. R. (1989). Quality upgrading of traditional fermented foods. In Proc. Symp. Food science: basic research for technological progress, Wageningen, 1988. J.P. Roozen, F.M. Rombouts and A.G.J. Voragen (eds.). Pudoc, Wageningen (pp. 113-119)
    Nout, M.J.R. / Quality upgrading of traditional fermented foods. Proc. Symp. Food science: basic research for technological progress, Wageningen, 1988. J.P. Roozen, F.M. Rombouts and A.G.J. Voragen (eds.). Pudoc, Wageningen. 1989. pp. 113-119
    @inproceedings{80d7ae99988642bd9caf8c14bd8a79a0,
    title = "Quality upgrading of traditional fermented foods.",
    author = "M.J.R. Nout",
    year = "1989",
    language = "English",
    pages = "113--119",
    booktitle = "Proc. Symp. Food science: basic research for technological progress, Wageningen, 1988. J.P. Roozen, F.M. Rombouts and A.G.J. Voragen (eds.). Pudoc, Wageningen",

    }

    Nout, MJR 1989, Quality upgrading of traditional fermented foods. in Proc. Symp. Food science: basic research for technological progress, Wageningen, 1988. J.P. Roozen, F.M. Rombouts and A.G.J. Voragen (eds.). Pudoc, Wageningen. pp. 113-119.

    Quality upgrading of traditional fermented foods. / Nout, M.J.R.

    Proc. Symp. Food science: basic research for technological progress, Wageningen, 1988. J.P. Roozen, F.M. Rombouts and A.G.J. Voragen (eds.). Pudoc, Wageningen. 1989. p. 113-119.

    Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

    TY - GEN

    T1 - Quality upgrading of traditional fermented foods.

    AU - Nout, M.J.R.

    PY - 1989

    Y1 - 1989

    M3 - Conference contribution

    SP - 113

    EP - 119

    BT - Proc. Symp. Food science: basic research for technological progress, Wageningen, 1988. J.P. Roozen, F.M. Rombouts and A.G.J. Voragen (eds.). Pudoc, Wageningen

    ER -

    Nout MJR. Quality upgrading of traditional fermented foods. In Proc. Symp. Food science: basic research for technological progress, Wageningen, 1988. J.P. Roozen, F.M. Rombouts and A.G.J. Voragen (eds.). Pudoc, Wageningen. 1989. p. 113-119