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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
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-463OAI: oai:DiVA.org:ri-463DiVA, id: diva2:943038
Available from: 2016-06-27 Created: 2016-06-27 Last updated: 2020-12-01Bibliographically approved

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fulltext(116 kB)2103 downloads
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File name FULLTEXT01.pdfFile size 116 kBChecksum SHA-512
313381572d0d948932c2473df44de7d35d387750927fe013ffae7d761b98062510779847ce1eed5c5e402c7b6c02b528adc421bcd0d8bc6f595eda3d35a34285
Type fulltextMimetype application/pdf

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SIK – Institutet för livsmedel och bioteknik
Food Science

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CiteExportLink to record
Permanent link

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Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
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Language
  • de-DE
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Output format
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