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Absoluttröskelvärden för smak hos natriumklorid : inverkan av presentationsordning, förekomst av extra prover samt information till bedömarna : undersökning vid 14 svenska provkök
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 ; 297
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1217OAI: oai:DiVA.org:ri-1217DiVA: diva2:958760
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-11Bibliographically approved

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256aeb1de499ec9ce0d81437581332b5acddad3c6c76fcfaa7299179bc644ce5325360c097f5a68ac094d4434555ca153f3d6ef9f12acf285741b23834d940ec
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SIK – Svenska institutet för konserveringsforskning
Food Science

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