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Absoluttröskelvärden för smak hos natriumklorid : jämförelse mellan Harris-Kalmus' metod och en en-provsmetod
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1973 (Swedish)Report (Refereed)
Place, publisher, year, edition, pages
SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1973.
Series
SIK Rapport, ISSN 0436-2071 ; 322
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1239OAI: oai:DiVA.org:ri-1239DiVA, id: diva2:958782
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-06Bibliographically approved

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7bdb8df2d2eb591bca1dc847aee4e13f216f792f4d58d4f01526ea062246378326941388b07bb0d8d638dc8e253a4f2ccd111b55188550049daa757bb4c59a4f
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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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