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Isothermal and short mashing compared to infusion mashing

Anita Van Landschoot (UGent) , Dana Vanderputten (UGent) and Ingeborg Stals (UGent)
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Please use this url to cite or link to this publication:

MLA
Van Landschoot, Anita, Dana Vanderputten, and Ingeborg Stals. “Isothermal and Short Mashing Compared to Infusion Mashing.” 1st International Congress on Food Technology : Abstract Book. Ed. Kadir Halkman et al. Ankara, Turkey: Turkey Association of Food Technology, 2010. 364–364. Print.
APA
Van Landschoot, Anita, Vanderputten, D., & Stals, I. (2010). Isothermal and short mashing compared to infusion mashing. In K. Halkman, B. M. Taban, H. B. Halkman, H. Erinç, & Ö. E. Sağdaş (Eds.), 1st International congress on food technology : abstract book (pp. 364–364). Presented at the 1st International congress on Food Technology, Ankara, Turkey: Turkey Association of Food Technology.
Chicago author-date
Van Landschoot, Anita, Dana Vanderputten, and Ingeborg Stals. 2010. “Isothermal and Short Mashing Compared to Infusion Mashing.” In 1st International Congress on Food Technology : Abstract Book, ed. Kadir Halkman, Birce M Taban, Hilal BD Halkman, Hakan Erinç, and Özlem Etiz Sağdaş, 364–364. Ankara, Turkey: Turkey Association of Food Technology.
Chicago author-date (all authors)
Van Landschoot, Anita, Dana Vanderputten, and Ingeborg Stals. 2010. “Isothermal and Short Mashing Compared to Infusion Mashing.” In 1st International Congress on Food Technology : Abstract Book, ed. Kadir Halkman, Birce M Taban, Hilal BD Halkman, Hakan Erinç, and Özlem Etiz Sağdaş, 364–364. Ankara, Turkey: Turkey Association of Food Technology.
Vancouver
1.
Van Landschoot A, Vanderputten D, Stals I. Isothermal and short mashing compared to infusion mashing. In: Halkman K, Taban BM, Halkman HB, Erinç H, Sağdaş ÖE, editors. 1st International congress on food technology : abstract book. Ankara, Turkey: Turkey Association of Food Technology; 2010. p. 364–364.
IEEE
[1]
A. Van Landschoot, D. Vanderputten, and I. Stals, “Isothermal and short mashing compared to infusion mashing,” in 1st International congress on food technology : abstract book, Antalya, Turkey, 2010, pp. 364–364.
@inproceedings{4275411,
  articleno    = {abstract P508},
  author       = {Van Landschoot, Anita and Vanderputten, Dana and Stals, Ingeborg},
  booktitle    = {1st International congress on food technology : abstract book},
  editor       = {Halkman, Kadir and Taban, Birce M and Halkman, Hilal BD and Erinç, Hakan and Sağdaş, Özlem Etiz},
  isbn         = {9789750037337},
  language     = {eng},
  location     = {Antalya, Turkey},
  pages        = {abstract P508:364--abstract P508:364},
  publisher    = {Turkey Association of Food Technology},
  title        = {Isothermal and short mashing compared to infusion mashing},
  url          = {http://www.gidadernegi.org/TR/Genel/dg.ashx?DIL=2&BELGEANAH=4948&DOSYAISIM=1stInternational_Congress_on_Food_Technology.pdf},
  year         = {2010},
}