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Proceedings of International symposium on sensory evaluation of food. Principles and metods. September 9-13, 1968 Kungälv (near Göteborg), Sweden
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 ; 268
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1190OAI: oai:DiVA.org:ri-1190DiVA: diva2:958732
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-20Bibliographically approved

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File name FULLTEXT01.pdfFile size 13341 kBChecksum SHA-512
a8ea0cc9e68830c3bf5b4e5747e511b43a309e1fcfc57e150ed01e8f507d941418478dc308bfce29f2ceacec73b22333208d0a031ecf92ad4fbba08b3d77e795
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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
  • harvard1
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More styles
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