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On the microflora in semipreserved fish products. 1.The effect of low temperature, preservatives and ?-irradiation on gas formation in canned tidbits and studies on the microflora present
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1965 (English)Report (Refereed)
Place, publisher, year, edition, pages
SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1965.
Series
SIK Rapport, ISSN 0436-2071 ; 188
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1110OAI: oai:DiVA.org:ri-1110DiVA: diva2:958652
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-03Bibliographically approved

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830d7aa33e89f800de78c42a05c787860db12a85f23b7d1c925854b6907083acbdd13b4d3951f0a787f6c5f393104fa87366495446cfc535aa57f8abee1c5566
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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
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