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
Workshop summary: Cross-cultural sensory and consumer studies.
SIK – Institutet för livsmedel och bioteknik.
2006 (English)In: Food Quality and Preferences, Vol. 17, 646-649 p.Article in journal (Refereed)
Place, publisher, year, edition, pages
2006. Vol. 17, 646-649 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8649OAI: oai:DiVA.org:ri-8649DiVA: diva2:966522
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

Open Access in DiVA

No full text

By organisation
SIK – Institutet för livsmedel och bioteknik
Food Science

Search outside of DiVA

GoogleGoogle Scholar

Total: 12 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. 2.27.0