Scientifically adulterated foods: the authentic foods of the late industrial Society

    Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskning

    OriginalsprogEngelsk
    TitelAuthenticity in the Kitchen : Proceedings of The Oxford Symposium on Food and Cookery 2005
    RedaktørerRichard Hosking
    Antal sider4
    Udgivelses stedOxford
    ForlagProspect Books
    Publikationsdato2006
    Sider4
    StatusUdgivet - 2006

    Citer dette

    Jacobsen, J. K. (2006). Scientifically adulterated foods: the authentic foods of the late industrial Society. I R. Hosking (red.), Authenticity in the Kitchen: Proceedings of The Oxford Symposium on Food and Cookery 2005 (s. 4). Oxford: Prospect Books.
    Jacobsen, Jan Krag. / Scientifically adulterated foods : the authentic foods of the late industrial Society. Authenticity in the Kitchen: Proceedings of The Oxford Symposium on Food and Cookery 2005. red. / Richard Hosking. Oxford : Prospect Books, 2006. s. 4
    @inbook{3c9d1b60c57b11dbb7d6000ea68e967b,
    title = "Scientifically adulterated foods: the authentic foods of the late industrial Society",
    author = "Jacobsen, {Jan Krag}",
    year = "2006",
    language = "English",
    pages = "4",
    editor = "Richard Hosking",
    booktitle = "Authenticity in the Kitchen",
    publisher = "Prospect Books",

    }

    Jacobsen, JK 2006, Scientifically adulterated foods: the authentic foods of the late industrial Society. i R Hosking (red.), Authenticity in the Kitchen: Proceedings of The Oxford Symposium on Food and Cookery 2005. Prospect Books, Oxford, s. 4.

    Scientifically adulterated foods : the authentic foods of the late industrial Society. / Jacobsen, Jan Krag.

    Authenticity in the Kitchen: Proceedings of The Oxford Symposium on Food and Cookery 2005. red. / Richard Hosking. Oxford : Prospect Books, 2006. s. 4.

    Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskning

    TY - CHAP

    T1 - Scientifically adulterated foods

    T2 - the authentic foods of the late industrial Society

    AU - Jacobsen, Jan Krag

    PY - 2006

    Y1 - 2006

    M3 - Book chapter

    SP - 4

    BT - Authenticity in the Kitchen

    A2 - Hosking, Richard

    PB - Prospect Books

    CY - Oxford

    ER -

    Jacobsen JK. Scientifically adulterated foods: the authentic foods of the late industrial Society. I Hosking R, red., Authenticity in the Kitchen: Proceedings of The Oxford Symposium on Food and Cookery 2005. Oxford: Prospect Books. 2006. s. 4