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Frystorkning av rått nötkött. 3, Studie av några tillagningsvariabler med jämförelse mellan muskler och mellan fryst och frystorkat rått nötkött
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1967 (Swedish)Report (Refereed)
Place, publisher, year, edition, pages
SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1967.
Series
SIK Rapport, ISSN 0436-2071 ; 227
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1149OAI: oai:DiVA.org:ri-1149DiVA: diva2:958691
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-05Bibliographically approved

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fulltext(4519 kB)2 downloads
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File name FULLTEXT01.pdfFile size 4519 kBChecksum SHA-512
5692f793bb3902f52db70cccaeb5a8cfa52f52811b3c1021d225da660ebcaa5044d9305920985f841588c534f3858783797daa6783a6140949ab6918a65b324f
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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  • apa
  • harvard1
  • ieee
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