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The microflora of semi-preserved fish products.: 2. The effect of the quality of raw materials, added materials, and storage conditions
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1964 (English)In: Antonie van Leeuwenhoek, Vol. 30, no 2, p. 197-208Article in journal (Other academic)
Place, publisher, year, edition, pages
1964. Vol. 30, no 2, p. 197-208
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
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Food Science
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URN: urn:nbn:se:ri:diva-8353OAI: oai:DiVA.org:ri-8353DiVA, id: diva2:966224
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

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