Appropriateness of culinary preparations of potato varieties and relation to sensory and physico-chemical properties

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

11 Citations (Scopus)

Original language	English
Journal	Journal of the Science of Food and Agriculture
Volume	91
Pages (from-to)	412-420
Number of pages	9
ISSN	0022-5142
DOIs	https://doi.org/10.1002/jsfa.4200
Publication status	Published - 2011

Access to Document

@article{700ff0a01a2111dfa28b000ea68e967b,

title = "Appropriateness of culinary preparations of potato varieties and relation to sensory and physico-chemical properties",

author = "Seefeldt, \{Helene F\} and Erik T{\o}nning and Lars Wiking and Thybo, \{Anette K\}",

year = "2011",

doi = "10.1002/jsfa.4200",

language = "English",

volume = "91",

pages = "412--420",

journal = "Journal of the Science of Food and Agriculture",

issn = "0022-5142",

publisher = "John Wiley and Sons Ltd",

}

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

TY - JOUR

T1 - Appropriateness of culinary preparations of potato varieties and relation to sensory and physico-chemical properties

AU - Seefeldt, Helene F

AU - Tønning, Erik

AU - Wiking, Lars

AU - Thybo, Anette K

PY - 2011

Y1 - 2011

U2 - 10.1002/jsfa.4200

DO - 10.1002/jsfa.4200

M3 - Journal article

C2 - 21218473

SN - 0022-5142

VL - 91

SP - 412

EP - 420

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

ER -