The Meringue Concept and Its Variations

P.A. Wierenga, H. Hofstede, E. van der Linden, S. Schutte, J. Boer

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Professional

Original language	English
Title of host publication	The kitchen as laboratory
Editors	C Vega, J Ubbink, E van der Linden
Place of Publication	New York
Publisher	Columbia University Press
Pages	108-116
Number of pages	314
ISBN (Print)	9780231153447
Publication status	Published - 2012

Cite this

@inbook{843dd73607fb4585b1a459398532933d,

title = "The Meringue Concept and Its Variations",

author = "P.A. Wierenga and H. Hofstede and {van der Linden}, E. and S. Schutte and J. Boer",

year = "2012",

language = "English",

isbn = "9780231153447",

pages = "108--116",

editor = "C Vega and J Ubbink and {van der Linden}, E",

booktitle = "The kitchen as laboratory",

publisher = "Columbia University Press",

}