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
Sensory evaluation of food : annotated bibliography : supplement 1968-1973: Volume 2
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 ; 350:2
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1263OAI: oai:DiVA.org:ri-1263DiVA: diva2:958806
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-21Bibliographically approved

Open Access in DiVA

fulltext(33206 kB)1 downloads
File information
File name FULLTEXT01.pdfFile size 33206 kBChecksum SHA-512
353e81838efb6e22cde694d841038218473e04811f50389407dbfbf8949d66a45b3803b2faf76e9a9ccfc5f555e8e065721c6d1e9dc1917d0aec11be6d9c2dc9
Type fulltextMimetype application/pdf

By organisation
SIK – Svenska institutet för konserveringsforskning
Food Science

Search outside of DiVA

GoogleGoogle Scholar
Total: 1 downloads
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: 13 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