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Sensory design of easy-to-chew food for elderly : ingredients and manufacturing conditions with focus on meat and carrot : literature review
Kaufmann, S
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
2005 (English)
Report (Other academic)
Place, publisher, year, edition, pages
Göteborg, Sverige: SIK Institutet för livsmedel och bioteknik , 2005.
Series
SIK Rapport, ISSN 0436-2071 ; 731
National Category
Food Science
Identifiers
URN:
urn:nbn:se:ri:diva-463
OAI: oai:DiVA.org:ri-463
DiVA, id:
diva2:943038
Available from:
2016-06-27
Created:
2016-06-27
Last updated:
2020-12-01
Bibliographically approved
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2103 downloads
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FULLTEXT01.pdf
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313381572d0d948932c2473df44de7d35d387750927fe013ffae7d761b98062510779847ce1eed5c5e402c7b6c02b528adc421bcd0d8bc6f595eda3d35a34285
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fulltext
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SIK – Institutet för livsmedel och bioteknik
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Food Science
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ieee
modern-language-association-8th-edition
vancouver
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apa
ieee
modern-language-association-8th-edition
vancouver
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de-DE
en-GB
en-US
fi-FI
nn-NO
nn-NB
sv-SE
Other locale
de-DE
en-GB
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fi-FI
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