Arombildning i kött

Persson, T

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Arombildning i kött

Persson, T

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 ; 334

Keywords [en]

Food Engineering

Keywords [sv]

Livsmedelsteknik

National Category

Food Science

Identifiers

URN: urn:nbn:se:ri:diva-1247OAI: oai:DiVA.org:ri-1247DiVA, id: diva2:958790

Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2020-12-01Bibliographically approved

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fulltext(8865 kB)

91 downloads

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File name FULLTEXT01.pdfFile size 8865 kBChecksum SHA-512

8ef05f25b20a516e1bb4f04025fe82a51cddefcd98fd7ec9a18adab950c612cdd4a8f2226f485f864ab977d936820c0f32d335b527de796f53b57e86b0647fcf

Type fulltextMimetype application/pdf

Total: 91 downloads

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