Cultured dairy for every occasion: The fermented category breaks out of its mold with new flavors, international styles and health claims

Item request has been placed! ×
Item request cannot be made. ×
  Processing Request
  • Additional Information
    • Publication Information:
      BNP Media
    • Publication Date:
      2019
    • Subject Terms:
    • Abstract:
      Cultured dairy is at a bit of a crossroads. The category, which includes products such as yogurt/skyr, sour cream, cottage cheese, cream cheese and kefir, is searching for its place [...]
    • ISSN:
      0888-0050
    • Rights:
      Copyright 2019 Gale, Cengage Learning. All rights reserved.
      COPYRIGHT 2019 BNP Media
    • Accession Number:
      edsgcl.585355261
  • Citations
    • ABNT:
      BOISSEAU, A. Cultured dairy for every occasion: The fermented category breaks out of its mold with new flavors, international styles and health claims. Dairy Foods, [s. l.], n. 4, p. 38, 2019. Disponível em: . Acesso em: 21 set. 2019.
    • AMA:
      Boisseau A. Cultured dairy for every occasion: The fermented category breaks out of its mold with new flavors, international styles and health claims. Dairy Foods. 2019;(4):38. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsggo&AN=edsgcl.585355261&authtype=sso&custid=s1007886. Accessed September 21, 2019.
    • APA:
      Boisseau, A. (2019). Cultured dairy for every occasion: The fermented category breaks out of its mold with new flavors, international styles and health claims. Dairy Foods, (4), 38. Retrieved from http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsggo&AN=edsgcl.585355261&authtype=sso&custid=s1007886
    • Chicago/Turabian: Author-Date:
      Boisseau, Anna. 2019. “Cultured Dairy for Every Occasion: The Fermented Category Breaks out of Its Mold with New Flavors, International Styles and Health Claims.” Dairy Foods. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsggo&AN=edsgcl.585355261&authtype=sso&custid=s1007886.
    • Harvard:
      Boisseau, A. (2019) ‘Cultured dairy for every occasion: The fermented category breaks out of its mold with new flavors, international styles and health claims’, Dairy Foods, p. 38. Available at: http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsggo&AN=edsgcl.585355261&authtype=sso&custid=s1007886 (Accessed: 21 September 2019).
    • Harvard: Australian:
      Boisseau, A 2019, ‘Cultured dairy for every occasion: The fermented category breaks out of its mold with new flavors, international styles and health claims’, Dairy Foods, no. 4, p. 38, viewed 21 September 2019, .
    • MLA:
      Boisseau, Anna. “Cultured Dairy for Every Occasion: The Fermented Category Breaks out of Its Mold with New Flavors, International Styles and Health Claims.” Dairy Foods, no. 4, 2019, p. 38. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsggo&AN=edsgcl.585355261&authtype=sso&custid=s1007886.
    • Chicago/Turabian: Humanities:
      Boisseau, Anna. “Cultured Dairy for Every Occasion: The Fermented Category Breaks out of Its Mold with New Flavors, International Styles and Health Claims.” Dairy Foods, 2019. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsggo&AN=edsgcl.585355261&authtype=sso&custid=s1007886.
    • Vancouver/ICMJE:
      Boisseau A. Cultured dairy for every occasion: The fermented category breaks out of its mold with new flavors, international styles and health claims. Dairy Foods [Internet]. 2019 [cited 2019 Sep 21];(4):38. Available from: http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edsggo&AN=edsgcl.585355261&authtype=sso&custid=s1007886