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Fryslagring av fiskmassa. 1. Kvalitetsförändringar vid fryslagring av mald muskulatur från olika delar av torsk
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 ; 409
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1308OAI: oai:DiVA.org:ri-1308DiVA: diva2:958851
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-04Bibliographically approved

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fulltext(8172 kB)2 downloads
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File name FULLTEXT01.pdfFile size 8172 kBChecksum SHA-512
807451f8e021e727fc5db7e12e7403a925c782b35ed10f1889f4a9bf350f616b659ba1662b03cb5fda45bd483887c0ee333b4293b434b335ed140d50cbc7bed3
Type fulltextMimetype application/pdf

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SIK – Svenska livmedelsinstitutet
Food Science

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CiteExportLink to record
Permanent link

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Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
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More styles
Language
  • de-DE
  • en-GB
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  • fi-FI
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Output format
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