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Askorbinsyraoxidation under upptining av frysta jordgubbar och hallon
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1958 (Swedish)Report (Refereed)
Place, publisher, year, edition, pages
SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1958.
Series
SIK Rapport, ISSN 0436-2071 ; 63
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-986OAI: oai:DiVA.org:ri-986DiVA, id: diva2:958527
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2021-07-06Bibliographically approved

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fulltext(377 kB)29 downloads
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File name FULLTEXT01.pdfFile size 377 kBChecksum SHA-512
2f47c85a9ac567cbe48e8758a0f13c936cac539a1b17e0ea150151b69c31307d5af7838097f54189ba8c2e8adcdba7df414faf6f4dc241b99b9252e2c619dd65
Type fulltextMimetype application/pdf

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SIK – Svenska institutet för konserveringsforskning
Food Science

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CiteExportLink to record
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  • apa
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