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On subjective and objective estimation of consistency with special reference to food technology
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 ; 68
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-991OAI: oai:DiVA.org:ri-991DiVA: diva2:958532
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-03Bibliographically approved

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fulltext(4869 kB)1 downloads
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File name FULLTEXT01.pdfFile size 4869 kBChecksum SHA-512
8dd59ce7ec9ff2e3e223e7c6d0fde31767bafd93aa4823e4754cfea5fab495dc6978c3be83e95d84e196c9d876c2e9df3b88e0c8b044da6683a8344bd2d21ca7
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
  • harvard1
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  • en-GB
  • en-US
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