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Värmebehandling av potatis: tid-temperaturförloppets inverkan på potatisens sensoriska egenskaper
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1982 (Swedish)Report (Refereed)
Place, publisher, year, edition, pages
SIK Svenska Livsmedelsinstitutet, Göteborg, Sverige , 1982.
Series
SIK Rapport, ISSN 0436-2071 ; 501
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1391OAI: oai:DiVA.org:ri-1391DiVA: diva2:958934
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-04Bibliographically approved

Open Access in DiVA

fulltext(4820 kB)6 downloads
File information
File name FULLTEXT01.pdfFile size 4820 kBChecksum SHA-512
de9f9e2bea79857fa3ba67012c69ca18b1836ae28c6e9047f09684ccb305b214e398b75bf21e9764b1f67d3438e3b9ab59e6efd5ed62cd2ba02d714314d67ac7
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
  • 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
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
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