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Systematic and objective definitions of texture modified foods in nutritional treatments : final report
SIK – Institutet för livsmedel och bioteknik.
2009 (English)Report (Other academic)
Place, publisher, year, edition, pages
Göteborg, Sverige: SIK Institutet för livsmedel och bioteknik , 2009.
Series
SIK Rapport, ISSN 0436-2071 ; 787
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-516OAI: oai:DiVA.org:ri-516DiVA: diva2:943327
Available from: 2016-06-27 Created: 2016-06-27 Last updated: 2016-06-28Bibliographically approved

Open Access in DiVA

fulltext(393 kB)28 downloads
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Type fulltextMimetype application/pdf
fulltext(222 kB)31 downloads
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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
  • apa
  • harvard1
  • ieee
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More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
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  • Other locale
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Output format
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