The Language of the Egg

    Publikation: Bidrag til bog/antologi/rapport/konference proceedingKonferenceartikel i proceedingForskning

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    OriginalsprogEngelsk
    TitelEggs in Cookery : Proceedings of the Oxford Symposium on Food and Cookery 2006
    RedaktørerRichard Hosking
    Antal sider9
    ForlagProspect Books
    Publikationsdato2007
    Sider67-75
    ISBN (Trykt)978-1-903018-54-5
    StatusUdgivet - 2007
    BegivenhedEggs in Cookery - Proceedings of the Oxford Symposium on Food and Cookery 2006 - Oxford, Storbritannien
    Varighed: 19 maj 2010 → …

    Konference

    KonferenceEggs in Cookery - Proceedings of the Oxford Symposium on Food and Cookery 2006
    LandStorbritannien
    ByOxford
    Periode19/05/2010 → …

    Citer dette

    Fisker, A. M. (2007). The Language of the Egg. I R. Hosking (red.), Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006 (s. 67-75). Prospect Books.
    Fisker, Anna Marie. / The Language of the Egg. Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006. red. / Richard Hosking. Prospect Books, 2007. s. 67-75
    @inproceedings{7a6149c0819511de9240000ea68e967b,
    title = "The Language of the Egg",
    author = "Fisker, {Anna Marie}",
    year = "2007",
    language = "English",
    isbn = "978-1-903018-54-5",
    pages = "67--75",
    editor = "Richard Hosking",
    booktitle = "Eggs in Cookery",
    publisher = "Prospect Books",

    }

    Fisker, AM 2007, The Language of the Egg. i R Hosking (red.), Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006. Prospect Books, s. 67-75, Eggs in Cookery - Proceedings of the Oxford Symposium on Food and Cookery 2006, Oxford, Storbritannien, 19/05/2010.

    The Language of the Egg. / Fisker, Anna Marie.

    Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006. red. / Richard Hosking. Prospect Books, 2007. s. 67-75.

    Publikation: Bidrag til bog/antologi/rapport/konference proceedingKonferenceartikel i proceedingForskning

    TY - GEN

    T1 - The Language of the Egg

    AU - Fisker, Anna Marie

    PY - 2007

    Y1 - 2007

    M3 - Article in proceeding

    SN - 978-1-903018-54-5

    SP - 67

    EP - 75

    BT - Eggs in Cookery

    A2 - Hosking, Richard

    PB - Prospect Books

    ER -

    Fisker AM. The Language of the Egg. I Hosking R, red., Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006. Prospect Books. 2007. s. 67-75