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A sensory characterization of bread and youghurt : using the partial Napping method on an untrained consumer panel
Normann, J
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
2012 (English)
Report (Other academic)
Place, publisher, year, edition, pages
Göteborg, Sverige: SIK Institutet för livsmedel och bioteknik , 2012.
Series
SIK Rapport, ISSN 0436-2071 ; 851
National Category
Food Science
Identifiers
URN:
urn:nbn:se:ri:diva-575
OAI: oai:DiVA.org:ri-575
DiVA, id:
diva2:944137
Available from:
2016-06-29
Created:
2016-06-29
Last updated:
2020-12-01
Bibliographically approved
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fulltext
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319 downloads
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FULLTEXT01.pdf
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f618b64bb47e47dc8498b0813a0efa278902ee5b4ad27321ca7aa94473503a9b9e8aba0c0e96a764708bdcae60d61d9c93d0943c51a0a48eedbf6120392209a3
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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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Total: 319 downloads
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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
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de-DE
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en-US
fi-FI
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