Change search
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
Flavour components in food: A bibliography
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1962 (English)Report (Refereed)
Place, publisher, year, edition, pages
SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1962.
Series
SIK Rapport, ISSN 0436-2071 ; 122
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1044OAI: oai:DiVA.org:ri-1044DiVA: diva2:958586
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-24Bibliographically approved

Open Access in DiVA

fulltext(13374 kB)0 downloads
File information
File name FULLTEXT01.pdfFile size 13374 kBChecksum SHA-512
37e792aff9bc68c23a8fb60b84c5efd447e47b230a2ccfe13c5bd84b688ecbe3aba586e1289b4fee31313821470e31f8d49806592bb06365739a822a7c05ea1e
Type fulltextMimetype application/pdf

By organisation
SIK – Svenska institutet för konserveringsforskning
Food Science

Search outside of DiVA

GoogleGoogle Scholar
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

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
v. 2.28.0