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A sensory characterization of bread and youghurt : using the partial Napping method on an untrained consumer panel
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: diva2:944137
Available from: 2016-06-29 Created: 2016-06-29 Last updated: 2016-06-29Bibliographically approved

Open Access in DiVA

fulltext(1130 kB)55 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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Total: 55 downloads
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CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
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