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Sensorisk analys av textur/konsistensegenskaper hos stekburgare innehållande texturerat sojaprotein : [Sensory analysis of texture/consistency in patties containing textured soy protein]
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1975 (Swedish)Report (Refereed)
Place, publisher, year, edition, pages
SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1975.
Series
SIK Rapport, ISSN 0436-2071 ; 370
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1279OAI: oai:DiVA.org:ri-1279DiVA: diva2:958822
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-11Bibliographically approved

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3c31ccb65f6f48d502165fc1c40610a15eb65fa832696ca2f0dd16690d9d3cbe7a3144fa6341effc968ac23dfd9c27b8a14b79d1169cc64a67f6cfb2458e8d09
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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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