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Sensory evaluation of food - Annotated bibliography: Volume 1 & Volume 2
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 ; 255
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1177OAI: oai:DiVA.org:ri-1177DiVA, id: diva2:958719
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2020-12-01Bibliographically approved

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fulltext(77223 kB)54 downloads
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File name FULLTEXT01.pdfFile size 77223 kBChecksum SHA-512
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fulltext(76986 kB)44 downloads
File information
File name FULLTEXT02.pdfFile size 76986 kBChecksum SHA-512
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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
  • ieee
  • modern-language-association-8th-edition
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  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
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  • Other locale
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Output format
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