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A sensory characterization of bread and youghurt : using the partial Napping method on an untrained consumer panel
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-575OAI: oai:DiVA.org:ri-575DiVA, id: diva2:944137
Available from: 2016-06-29 Created: 2016-06-29 Last updated: 2020-12-01Bibliographically approved

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fulltext(1130 kB)319 downloads
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File name FULLTEXT01.pdfFile size 1130 kBChecksum SHA-512
f618b64bb47e47dc8498b0813a0efa278902ee5b4ad27321ca7aa94473503a9b9e8aba0c0e96a764708bdcae60d61d9c93d0943c51a0a48eedbf6120392209a3
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
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