Scientifically adulterated foods

The authentic foods of late industrial society

    Publikation: KonferencebidragKonferenceabstrakt til konferenceForskning

    OriginalsprogEngelsk
    Publikationsdato2005
    Antal sider12
    StatusUdgivet - 2005
    BegivenhedThe Oxford Symposium on Food and Cookery 2005 - Oxford, Storbritannien
    Varighed: 2 sep. 20054 sep. 2005

    Symposium

    SymposiumThe Oxford Symposium on Food and Cookery 2005
    LandStorbritannien
    ByOxford
    Periode02/09/200504/09/2005

    Citer dette

    Jacobsen, J. K. (2005). Scientifically adulterated foods: The authentic foods of late industrial society. Abstract fra The Oxford Symposium on Food and Cookery 2005, Oxford, Storbritannien.
    Jacobsen, Jan Krag. / Scientifically adulterated foods : The authentic foods of late industrial society. Abstract fra The Oxford Symposium on Food and Cookery 2005, Oxford, Storbritannien.12 s.
    @conference{aad65a4052be11dba4bc000ea68e967b,
    title = "Scientifically adulterated foods: The authentic foods of late industrial society",
    author = "Jacobsen, {Jan Krag}",
    year = "2005",
    language = "English",
    note = "null ; Conference date: 02-09-2005 Through 04-09-2005",

    }

    Jacobsen, JK 2005, 'Scientifically adulterated foods: The authentic foods of late industrial society' The Oxford Symposium on Food and Cookery 2005, Oxford, Storbritannien, 02/09/2005 - 04/09/2005, .

    Scientifically adulterated foods : The authentic foods of late industrial society. / Jacobsen, Jan Krag.

    2005. Abstract fra The Oxford Symposium on Food and Cookery 2005, Oxford, Storbritannien.

    Publikation: KonferencebidragKonferenceabstrakt til konferenceForskning

    TY - ABST

    T1 - Scientifically adulterated foods

    T2 - The authentic foods of late industrial society

    AU - Jacobsen, Jan Krag

    PY - 2005

    Y1 - 2005

    M3 - Conference abstract for conference

    ER -

    Jacobsen JK. Scientifically adulterated foods: The authentic foods of late industrial society. 2005. Abstract fra The Oxford Symposium on Food and Cookery 2005, Oxford, Storbritannien.