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Frystorkning av rått nötkött. 3, Studie av några tillagningsvariabler med jämförelse mellan muskler och mellan fryst och frystorkat rått nötkött
Bengtsson, O
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
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN:
urn:nbn:se:ri:diva-1149
OAI: oai:DiVA.org:ri-1149
DiVA, id:
diva2:958691
Available from:
2016-09-07
Created:
2016-09-07
Last updated:
2020-12-01
Bibliographically approved
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(4519 kB)
98 downloads
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FULLTEXT01.pdf
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5692f793bb3902f52db70cccaeb5a8cfa52f52811b3c1021d225da660ebcaa5044d9305920985f841588c534f3858783797daa6783a6140949ab6918a65b324f
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SIK – Svenska institutet för konserveringsforskning
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Food Science
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Total: 98 downloads
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ieee
modern-language-association-8th-edition
vancouver
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apa
ieee
modern-language-association-8th-edition
vancouver
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de-DE
en-GB
en-US
fi-FI
nn-NO
nn-NB
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