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Kvalitetspåverkande potatisenzymers värmestabilitet : [Thermostability of quality changing enzymes in potato]
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1978 (Swedish)Report (Refereed)
Place, publisher, year, edition, pages
SIK Svenska Livsmedelsinstitutet, Göteborg, Sverige , 1978.
Series
SIK Rapport, ISSN 0436-2071 ; 428
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1324OAI: oai:DiVA.org:ri-1324DiVA, id: diva2:958867
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-27Bibliographically approved

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fulltext(26512 kB)13 downloads
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File name FULLTEXT01.pdfFile size 26512 kBChecksum SHA-512
852f05faa40cce77c2e6bdf7851404554e2a2c4c486df717348c1afff56070c238cd9f00c09c420f357b6215a174f678f3c336cd66734ab1e827e165323ee113
Type fulltextMimetype application/pdf

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SIK – Svenska livmedelsinstitutet
Food Science

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CiteExportLink to record
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