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Fryshastighetens inverkan på konsistensen vid frysning av redda såser med och utan frysstabiliserande tillsatser
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1971 (Swedish)Report (Refereed)
Place, publisher, year, edition, pages
SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1971.
Series
SIK Rapport, ISSN 0436-2071 ; 286
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1208OAI: oai:DiVA.org:ri-1208DiVA: diva2:958750
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-06Bibliographically approved

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fulltext(9830 kB)3 downloads
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File name FULLTEXT01.pdfFile size 9830 kBChecksum SHA-512
1400c80f45822782c27dd17527515a5709a6dcd26d7d42b470bf22730c8411a655e65ae9e45bc068cbf2b4616b1c1256eec639b7aedb2902c930f3eed2a38118
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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Citation style
  • apa
  • harvard1
  • ieee
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  • vancouver
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More styles
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