Change search
CiteExportLink to record
Permanent link

Direct link
Cite
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
The influence of oxygen content on lipid oxidation in foods : a literature review
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
1995 (English)Report (Refereed)
Place, publisher, year, edition, pages
SIK Institutet för livsmedelsforskning, Göteborg, Sverige , 1995.
Series
SIK Rapport, ISSN 0436-2071 ; 613
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1501OAI: oai:DiVA.org:ri-1501DiVA: diva2:959045
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-21Bibliographically approved

Open Access in DiVA

fulltext(23725 kB)0 downloads
File information
File name FULLTEXT01.pdfFile size 23725 kBChecksum SHA-512
568df07a189d736c2bf740fbef12e27e6a2a3fe3fab973d6242e38af0eb5b3fddd404c8afcd6d6df1d43a87cb33979fff7b31883e47a57c5322f17c0f476aead
Type fulltextMimetype application/pdf

By organisation
SIK – Institutet för livsmedelsforskning
Food Science

Search outside of DiVA

GoogleGoogle Scholar
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

Total: 18 hits
CiteExportLink to record
Permanent link

Direct link
Cite
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
v. 2.28.0