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The variation in the content of trimethylamine, tyrosine, peroxides and fat among specimens of mackerel: communication at the FAO-fish processing technologists meeting in Rotterdam, June 1956
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1956 (English)Report (Refereed)
Place, publisher, year, edition, pages
SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1956.
Series
SIK Rapport, ISSN 0436-2071 ; 35
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-960OAI: oai:DiVA.org:ri-960DiVA: diva2:958501
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-20Bibliographically approved

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File name FULLTEXT01.pdfFile size 1869 kBChecksum SHA-512
154851833f92b46ce315c3c06739dff354fc6bf93207de42f11cd8d36ce3b3089e5246aaf64e88e6c3cdb3ede29150275dcb9c1901de62af8784f285e8e284b0
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SIK – Svenska institutet för konserveringsforskning
Food Science

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CiteExportLink to record
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Citation style
  • apa
  • harvard1
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