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Konsumentanalys och tidsdynamisk sensorisk analys : konsistensanpassade kött- och morotsprodukter för äldre personer med dysfagi
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
2006 (Swedish)Report (Other academic)
Place, publisher, year, edition, pages
Göteborg, Sverige: SIK Institutet för livsmedel och bioteknik , 2006.
Series
SIK Rapport, ISSN 0436-2071 ; 743
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-475OAI: oai:DiVA.org:ri-475DiVA, id: diva2:943081
Available from: 2016-06-27 Created: 2016-06-27 Last updated: 2020-12-01Bibliographically approved

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fulltext(317 kB)223 downloads
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File name FULLTEXT01.pdfFile size 317 kBChecksum SHA-512
d152b8f7a53d4cce12b0a4bb763a719b8e3d36431781d56fa4a4469df2b75b7d7e956be85bbaf5e1d633045bd11f32a535cd57fba3be7d404b0802f8b28d8d70
Type fulltextMimetype application/pdf

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SIK – Institutet för livsmedel och bioteknik
Food Science

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CiteExportLink to record
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Citation style
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