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U.S. research on fat oxidation in food and related subjects.: Experiences gained through a study trip to the U.S.A., May-June 1966
SIK – Svenska institutet för konserveringsforskning.
1967 (English)In: Fette, Seifen, Anstrichtmittel, Vol. 69, no 11, 845-848 p.Article in journal (Refereed)
Place, publisher, year, edition, pages
1967. Vol. 69, no 11, 845-848 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
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URN: urn:nbn:se:ri:diva-8538OAI: oai:DiVA.org:ri-8538DiVA: diva2:966410
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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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
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  • Other locale
More languages
Output format
  • html
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  • asciidoc
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