DAIRYSCIENCE AND FOOD TECHNOLOGY


Harvard reference generator

Please add the information requested to the form below and press the button to give a correctly formatted Harvard-style reference for lecture notes.

Lecture  notes
Author 
e.g. Jones, R.
Year of presentation e.g. 2003
Title of lecture e.g. The effect of climate on the germination of grass seeds
Module code and title
e.g. 111 Introductory biochemistry
Academic institution

Location e.g. Building or Campus
Date delivered
e.g. 26 June- do not add year.



Note the software will add the required punctuation.

Note the Harvard system of referencing is not 'tightly' specified and some variation in the use of capital letters, italics, the use of parentheses and text styles does occur in different institutions and journals. Please check the 'house style' that is specified for your publication, thesis, dissertation or assignment before submitting your work.

For more information on referencing using the Harvard method please see the article "Harvard style bibliographies and references" published by the University of Leeds.

How to cite this article

Mullan, W.M.A. (2007). [On-line] UK: Available: Accessed:


© Copyright
October 2007. All rights reserved. W M A Mullan.
If you have problems with this page please let me know.

Home | Starters| Probiotics|Inhibitors| Phage| Cheese Quality | Cheese Yield| Modeling|MAP | Discuss site topics| Links|Legal| Site Map

SEARCH
Please enter a word or phrase to search the site.



Home
Site Coordinator

Cheese starters
Probiotics
Inhibitors in milk
Exploitation of anti-
microbial proteins

Bacteriophages for
lactococci

Cheese quality
Cheese yield
Ice cream
Cheese manufacture
Modeling in food technology
Science of MAP
Science and technology of wine
Discuss site topics
Links
Search for literature
cited

Contribute an article

Articles
Acknowledgements
Site Map