Designing a sustainable and stretchable "fox testicle" ice cream

A Johnson, Kent Kirshenbaum, AE McBride

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)

Original languageEnglish (US)
Title of host publicationThe kitchen as laboratory
EditorsC Vega, J Ubbink, E van der Linden
Place of PublicationNew York
PublisherColumbia University Press
StatePublished - 2012

Cite this

Johnson, A., Kirshenbaum, K., & McBride, AE. (2012). Designing a sustainable and stretchable "fox testicle" ice cream. In C. Vega, J. Ubbink, & E. van der Linden (Eds.), The kitchen as laboratory New York: Columbia University Press.

Designing a sustainable and stretchable "fox testicle" ice cream. / Johnson, A; Kirshenbaum, Kent; McBride, AE.

The kitchen as laboratory. ed. / C Vega; J Ubbink; E van der Linden. New York : Columbia University Press, 2012.

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)

Johnson, A, Kirshenbaum, K & McBride, AE 2012, Designing a sustainable and stretchable "fox testicle" ice cream. in C Vega, J Ubbink & E van der Linden (eds), The kitchen as laboratory. Columbia University Press, New York.
Johnson A, Kirshenbaum K, McBride AE. Designing a sustainable and stretchable "fox testicle" ice cream. In Vega C, Ubbink J, van der Linden E, editors, The kitchen as laboratory. New York: Columbia University Press. 2012
Johnson, A ; Kirshenbaum, Kent ; McBride, AE. / Designing a sustainable and stretchable "fox testicle" ice cream. The kitchen as laboratory. editor / C Vega ; J Ubbink ; E van der Linden. New York : Columbia University Press, 2012.
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