Unconventional proteins as aroma precursors in processed foods

Qvist, I

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Unconventional proteins as aroma precursors in processed foods

Qvist, I

RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.

1974 (English)Report (Refereed)

Place, publisher, year, edition, pages

SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1974.

Series

SIK Rapport, ISSN 0436-2071 ; 367

Keywords [en]

Food Engineering

Keywords [sv]

Livsmedelsteknik

National Category

Food Science

Identifiers

URN: urn:nbn:se:ri:diva-1276OAI: oai:DiVA.org:ri-1276DiVA, id: diva2:958819

Note

Reprinted from The Contribution of Chemistry to Food Supplies. Invited and selected contributed papers presented at the Symposium on the Contribution of Chemistry to Food Supplies. Held in Hamburg, FDR, 29-31 August 1973

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

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