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Sensory evaluation methods : SIK-seminarium 17 september 1968
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1969 (English)Report (Refereed)
Place, publisher, year, edition, pages
SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1969.
Series
SIK Rapport, ISSN 0436-2071 ; 251
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1173OAI: oai:DiVA.org:ri-1173DiVA, id: diva2:958715
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-06Bibliographically approved

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File name FULLTEXT01.pdfFile size 7456 kBChecksum SHA-512
324a4a19e1f3b93558667789708c9b21a55864ba112037cd50e052ce7d2c62de23632c30ed85ac125a821b8f07d5f0f0bc4a635af51beb99dafac6f95191afd9
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SIK – Svenska institutet för konserveringsforskning
Food Science

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