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The ripening process in Scandinavian anchovy
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1964 (English)Report (Refereed)
Place, publisher, year, edition, pages
SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1964.
Series
SIK Rapport, ISSN 0436-2071 ; 147
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1068OAI: oai:DiVA.org:ri-1068DiVA: diva2:958610
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-03Bibliographically approved

Open Access in DiVA

fulltext(1407 kB)0 downloads
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File name FULLTEXT01.pdfFile size 1407 kBChecksum SHA-512
387c7d61c3d3ad2ff15254d4ea38f32e5fedce91767ddba8924471e6e5c5ad8438f45cd82d255765c99bbefc64f188b40740cfb709a8ec5a4215776ff8266f7c
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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  • vancouver
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More styles
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  • en-GB
  • en-US
  • fi-FI
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