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
Bättre hållbarhet genom "vakuum"-förpackning av livsmedel
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 ; 206
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1128OAI: oai:DiVA.org:ri-1128DiVA, id: diva2:958670
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-04Bibliographically approved

Open Access in DiVA

fulltext(3820 kB)5 downloads
File information
File name FULLTEXT01.pdfFile size 3820 kBChecksum SHA-512
08e586a4237ceb454cbd3f31e34cacef770fa61a8c87c2956443d45504c13e26251e0270c4a07a370827abb6efb8e07b5663b6954adb73385934fbfbeb807e64
Type fulltextMimetype application/pdf

By organisation
SIK – Svenska institutet för konserveringsforskning
Food Science

Search outside of DiVA

GoogleGoogle Scholar
Total: 5 downloads
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

urn-nbn

Altmetric score

urn-nbn
Total: 6 hits
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. 2.35.2