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Combined dehydration methods. From fresh fruit to high-quality ingredients
SIK – Institutet för livsmedel och bioteknik.
2003 (English)Report (Other academic)
Place, publisher, year, edition, pages
Göteborg, Sverige: SIK Institutet för livsmedel och bioteknik , 2003.
Series
SIK Rapport, ISSN 0436-2071 ; 704
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-436OAI: oai:DiVA.org:ri-436DiVA: diva2:942813
Available from: 2016-06-27 Created: 2016-06-27 Last updated: 2016-06-28Bibliographically approved

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fulltext(148 kB)31 downloads
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Type fulltextMimetype application/pdf
fulltext(1565 kB)27 downloads
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Type fulltextMimetype application/pdf

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SIK – Institutet för livsmedel och bioteknik
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CiteExportLink to record
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Citation style
  • apa
  • harvard1
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Language
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Output format
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