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Subjektiv viskositetsbedömning
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1960 (Swedish)Report (Refereed)
Place, publisher, year, edition, pages
SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1960.
Series
SIK Rapport, ISSN 0436-2071 ; 79
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1002OAI: oai:DiVA.org:ri-1002DiVA: diva2:958543
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-03Bibliographically approved

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fulltext(2522 kB)0 downloads
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File name FULLTEXT01.pdfFile size 2522 kBChecksum SHA-512
1f2b5b976044742e757739307e7c35b67ac0a51f26f99e77418a4564ac688d9d4a34f53c4bdce912b59963f812df9ebf6e3d1bec7744815d33807c2a19f1f4f6
Type fulltextMimetype application/pdf

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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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