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
Quality assessment of wet fish at SIK
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1963 (Swedish)Report (Refereed)
Place, publisher, year, edition, pages
SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1963.
Series
SIK Rapport, ISSN 0436-2071 ; 133
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1055OAI: oai:DiVA.org:ri-1055DiVA: diva2:958597
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-05Bibliographically approved

Open Access in DiVA

fulltext(1966 kB)0 downloads
File information
File name FULLTEXT01.pdfFile size 1966 kBChecksum SHA-512
0e94821ca0680b0879a130baa546dfdf68865058eb9b8e7fca6b0013cdeb5611fe6cc328f5f002fa5960451cc25f7bd6a15b98c2a1b123fca0875375d5b3eb48
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