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The determination and significance of carbonylic oxidation products in edible fats and foods.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1959 (English)Report (Refereed)
Place, publisher, year, edition, pages
SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1959.
Series
SIK Rapport, ISSN 0436-2071 ; 67
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-990OAI: oai:DiVA.org:ri-990DiVA, id: diva2:958531
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-03Bibliographically approved

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fulltext(6113 kB)4 downloads
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File name FULLTEXT01.pdfFile size 6113 kBChecksum SHA-512
62bb3e4be8918c77d0e3f3a8d850bf3caaa6e0f24c9a3948b76dd74630769eff18235bb6d33885e706ae769d8df1590c31164b94b1b30cad7b00d1dbfe246baf
Type fulltextMimetype application/pdf

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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
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