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Last edited anonymously
August 19, 2008 | History
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Ole G. Mouritsen

We need a photo of Ole G. Mouritsen

13 works Add another?

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  • Cover of: Life--as a matter of fat: the emerging science of lipidomics

    First published in 2005 7 editions in 1 language — 1 previewable
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  • Cover of: Tsukemono: The Science and Art of Pickled Vegetables

    First published in 2021 2 editions in 1 language
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  • Cover of: Octopuses, Squid and Cuttlefish: Seafood for Today and for the Future

    First published in 2021 2 editions in 1 language
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  • Cover of: Umami: unlocking the secrets of the fifth taste

    First published in 2014 2 editions in 1 language — 1 previewable
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  • Cover of: Poly-unsaturated fatty acids: neural function & mental health : proceedings of an international and interdisciplinary symposium, the Royal Danish Academy of Sciences and Letters, August 9, 2007

    First published in 2007 2 editions in 1 language
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  • Cover of: Seaweeds: edible, available, & sustainable

    First published in 2013 2 editions in 1 language
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  • Cover of: Sushi: Für Wiss- und Bissgierige

    First published in 2013 1 edition in 1 language
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  • Cover of: Computer Studies of Phase Transitions and Critical Phenomena (Scientific Computation)

    First published in 1984 1 edition
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  • Cover of: Mouthfeel: how texture makes taste

    First published in 2017 1 edition in 1 language — 1 previewable
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  • Cover of: Xian wei de mi mi: da nao yu she jian lian he tan suo shen mi di wu wei! shou lu 39 dao tian ran xian wei shi pu

    First published in 2015 1 edition in 1 language
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  • Cover of: Computer Studies of Phase Transitions and Critical Phenomena

    First published in 1984 1 edition in 1 language — 1 previewable
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  • Cover of: SUSHI Food for the eye, the body & the soul

    First published in 2009 1 edition in 1 language — 1 previewable
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  • Cover of: Computer studies of phase transitions and critical phenomena

    First published in 1984 1 edition in 1 language
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We need a photo of Ole G. Mouritsen

Subjects
Food, Analysis, Composition, Cooking, Biotechnology, Flavor, Physics, Physiological effect, Umami (Taste), Biochemistry, Biochemistry, general, Biomedical engineering, Biophysics/Biomedical Physics, Chemistry, Complex Fluids Soft Matter, Congresses, Cooking, asian, Cooking, japanese, Critical phenomena (Physics), Data processing, Fat, Fatty acids, Food Analysis, Food Science, Food Technology

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ID Numbers

  • OLID: OL1131538A

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History

Download catalog record: RDF / JSON
August 19, 2008 Edited by an anonymous user fix author name
April 1, 2008 Created by an anonymous user initial import