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Unconventional proteins as aroma precursors: instrumental and sensory analysis of the volatile compounds in unheated and heated model systems
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1976 (English)Report (Refereed)
Place, publisher, year, edition, pages
SIK Svenska Livsmedelsinstitutet, Göteborg, Sverige , 1976.
Series
SIK Rapport, ISSN 0436-2071 ; 393
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1298OAI: oai:DiVA.org:ri-1298DiVA: diva2:958841
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-04Bibliographically approved

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File name FULLTEXT01.pdfFile size 7993 kBChecksum SHA-512
e231001385e2d611e5ad4e5f0447de1f08e5f1f716cf4f337c3a165b7838a26307449fe677f10605ecdddd0b2f5deab94e8d5ef2c5ace2ea408805ee7ae5ddc6
Type fulltextMimetype application/pdf

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SIK – Svenska livmedelsinstitutet
Food Science

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CiteExportLink to record
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  • apa
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