Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Identifikation av de fyra grundsmakerna: Studier vid SIK och jämförelse med data från KF:s Provkök och ICA Provkök
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1974 (Swedish)Report (Refereed)
Place, publisher, year, edition, pages
SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1974.
Series
SIK Rapport, ISSN 0436-2071 ; 348
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1261OAI: oai:DiVA.org:ri-1261DiVA: diva2:958804
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-11Bibliographically approved

Open Access in DiVA

fulltext(10988 kB)0 downloads
File information
File name FULLTEXT01.pdfFile size 10988 kBChecksum SHA-512
3fb0d7f983c7c62f280b3b43a93835ae2771a90727e1d68cc3058be54e8173081c79ea4d78ab075188e1f221cdbd12cb8db8bc3a44c9f0095beed5342e6ea077
Type fulltextMimetype application/pdf

By organisation
SIK – Svenska institutet för konserveringsforskning
Food Science

Search outside of DiVA

GoogleGoogle Scholar
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

Total: 1 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.28.0