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Instrumentella bestämningar av textur/konsistensegenskaper hos stekburgare innehållande texterat sojaprotein : [Instrumental measurements of texture/consistency of patties containing textured soy protein]
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1975 (Swedish)Report (Refereed)
Place, publisher, year, edition, pages
SIK Svenska Livsmedelsinstitutet, Göteborg, Sverige , 1975.
Series
SIK Rapport, ISSN 0436-2071 ; 376
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1285OAI: oai:DiVA.org:ri-1285DiVA: diva2:958828
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-11Bibliographically approved

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File name FULLTEXT01.pdfFile size 7714 kBChecksum SHA-512
6228d061bc3f22fb76eaa084c36bfd26b27f5fed37a228dea0976f2418032e8002fd56ccb83968b9175cfaa6af0b1e4952c5159847316ecb2fdb919763c98c14
Type fulltextMimetype application/pdf

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SIK – Svenska livmedelsinstitutet
Food Science

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CiteExportLink to record
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Citation style
  • apa
  • harvard1
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