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Jämförelse av olika metoder för bestämning av peroxidtal och fetthalt på fisk
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1954 (Swedish)Report (Refereed)
Place, publisher, year, edition, pages
SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1954.
Series
SIK Rapport, ISSN 0436-2071 ; 19
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-944OAI: oai:DiVA.org:ri-944DiVA: diva2:958485
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-03Bibliographically approved

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fulltext(1762 kB)0 downloads
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File name FULLTEXT01.pdfFile size 1762 kBChecksum SHA-512
8b1bb051d13564fb3383ff66f72ae69b79885338f918b9602b0f462eacd03234abc2165dd3688dd8c3cdec9195472907bb7cc9a71e0d8fce963852b8f7b86c0a
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SIK – Svenska institutet för konserveringsforskning
Food Science

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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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