Planned maintenance
A system upgrade is planned for 10/12-2024, at 12:00-13:00. During this time DiVA will be unavailable.
EnglishSvenskaNorsk
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Formation and Identification of Aroma Compounds
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1964 (Swedish)Report (Refereed)
Place, publisher, year, edition, pages
1964.
Series
SIK Rapport, ISSN 0436-2071 ; 158E
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-30088OAI: oai:DiVA.org:ri-30088DiVA, id: diva2:1121265
Note

Bibl. "Nutritio et Dieta", vol. 9, pp. 59-70

Available from: 2017-07-10 Created: 2017-07-10 Last updated: 2020-12-01Bibliographically approved

Open Access in DiVA

No full text in DiVA

By organisation
SIK – Svenska institutet för konserveringsforskning
Food Science

Search outside of DiVA

GoogleGoogle Scholar

urn-nbn

Altmetric score

urn-nbn
Total: 8 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.44.0
|
WCAG