Please wait ...
Simple search
Advanced search
Statistics
English
Svenska
Norsk
Jump to content
Change search
Search
Search
Only documents with full text in DiVA
Cite
Export
BibTex
CSL-JSON
CSV 1
CSV 2
CSV 3
CSV 4
CSV 5
CSV all metadata
CSV all metadata version 2
RIS
Mods
MARC-XML
ETDMS
Link to record
Permanent link
https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-1301
Direct link
http://ri.diva-portal.org/smash/record.jsf?pid=diva2:958844
Cite
Citation style
apa
ieee
modern-language-association-8th-edition
vancouver
Other style
apa
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
de-DE
en-GB
en-US
fi-FI
nn-NO
nn-NB
sv-SE
Other locale
More languages
Output format
html
text
asciidoc
rtf
html
text
asciidoc
rtf
Create
Close
Stekningsgradens och varmhållningens inverkan på hamburgare : bestämning av proteinkvalitet (PER), linolsyra och sensorisk kvalitet = [The influence of degree of frying and of warm holding on hamburgers : analysis of protein quality (PER), linoleic acid and sensory quality]
Jonsson, L
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1976 (Swedish)
Report (Refereed)
Place, publisher, year, edition, pages
SIK Svenska Livsmedelsinstitutet, Göteborg, Sverige , 1976.
Series
SIK Rapport, ISSN 0436-2071 ; 397
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN:
urn:nbn:se:ri:diva-1301
OAI: oai:DiVA.org:ri-1301
DiVA, id:
diva2:958844
Available from:
2016-09-07
Created:
2016-09-07
Last updated:
2021-07-06
Bibliographically approved
Open Access in DiVA
fulltext
(7722 kB)
64 downloads
File information
File name
FULLTEXT01.pdf
File size
7722 kB
Checksum
SHA-512
a4e65e537fd0a5d015fffe02a707dcaf404b57f45eab5bf6d9f66921e824a22c04ebabfdc3404d6b1ed8af9e5455cd0cb110690a29486766a0c39f5d1bcf32c6
Type
fulltext
Mimetype
application/pdf
By organisation
SIK – Svenska livmedelsinstitutet
On the subject
Food Science
Search outside of DiVA
Google
Google Scholar
Total: 64 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
urn-nbn
Altmetric score
urn-nbn
Total: 29 hits
Cite
Export
BibTex
CSL-JSON
CSV 1
CSV 2
CSV 3
CSV 4
CSV 5
CSV all metadata
CSV all metadata version 2
RIS
Mods
MARC-XML
ETDMS
Link to record
Permanent link
https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-1301
Direct link
http://ri.diva-portal.org/smash/record.jsf?pid=diva2:958844
Cite
Citation style
apa
ieee
modern-language-association-8th-edition
vancouver
Other style
apa
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
de-DE
en-GB
en-US
fi-FI
nn-NO
nn-NB
sv-SE
Other locale
More languages
Output format
html
text
asciidoc
rtf
html
text
asciidoc
rtf
Create
Close
v. 2.44.0
|
WCAG
DiVA
Logotyp