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Profilmetoden för analys av arom och smak
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1966 (Swedish)Report (Refereed)
Place, publisher, year, edition, pages
SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1966.
Series
SIK Rapport, ISSN 0436-2071 ; 189
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1111OAI: oai:DiVA.org:ri-1111DiVA, id: diva2:958653
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-03Bibliographically approved

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ef705bb0a61e07885ce41f589dcd1c6275d02048ebdf6ee12dc88cfe7e36c037418ca7312846095e196eba12b34aa748ccf8228340fe769da07e7ff8f0c6d519
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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
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