Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Magnus Westling"'
Publikováno v:
International Journal of Food Design, Vol 6, Iss 1, Pp 3-26 (2021)
The aim of this study is to apply a recipe development process designed to unfold how to start from a crop – especially less known landraces and varieties – and maximize its culinary utility. How can such a recipe development process be modelled?
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77b7f2572ee51b7f88e56ab1bb602c14
http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-91847
http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-91847
Publikováno v:
International Journal of Gastronomy and Food Science. 27:100485
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6756ef1148ad9da86471d75745c4146
https://doi.org/10.1016/j.ijgfs.2022.100485
https://doi.org/10.1016/j.ijgfs.2022.100485
Autor:
Asgeir Nikolai Nilsen, Jana Jass, Magnus Westling, Wilhelm Tham, Marie-Louise Danielsson-Tham, Åsa Öström
Publikováno v:
Procedia Food Science. 7:17-20
Microbiological and sensory methods were used to analyze 22 soft cheeses, of which 19 were made from raw milk, one was made from both raw and pasteurized milk and two were made from pasteurized milk. Moderate correlations (r-value 0.5–0.6 and p-val
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01d838c11afd5c4db22bf935e807329f
https://doi.org/10.1016/j.profoo.2016.02.075
https://doi.org/10.1016/j.profoo.2016.02.075