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Den biologiska och tekniska bakgrunden till konservering av livsmedel
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 ; 81
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1004OAI: oai:DiVA.org:ri-1004DiVA: diva2:958545
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-03Bibliographically approved

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fulltext(7262 kB)2 downloads
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File name FULLTEXT01.pdfFile size 7262 kBChecksum SHA-512
6f9848e7f1871f59a7fd6e32626cf0b2817abf55469f987407a4fcb2ef06290d3bc7f1caa1ee7c3bb841b79bfd97200be913f47e18b8ca1328a27a9411201879
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
  • ieee
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