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  • 201. Ayer, N.W.
    et al.
    Tyedmers, P.H.
    Pelletier, N.L.
    Sonesson, Ulf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Scholz, A.
    Co-product allocation in life cycle assessments of seafood production systems: Review of problems and strategies2007In: The International Journal of Life Cycle Assessment, ISSN 0948-3349, E-ISSN 1614-7502, Vol. 12, no 7, p. 480-487Article in journal (Refereed)
    Abstract [en]

    Background, Aim and Scope. As Life Cycle Assessment is being increasingly applied to study fisheries and aquaculture systems, the LCA methodology must be adapted to address the unique aspects of these systems. The focus of this methodological paper is the specific allocation problems faced in studying seafood production systems and how they have been addressed to date. Main Features. The paper begins with a literature review of existing LCA research of fishing and aquaculture systems with a specific focus on 1) identifying the key allocation problems; 2) describing the choice of allocation procedures; and 3) providing insight on the rationale for those choices where available. The allocation procedures are then discussed in the context of ISO recommendations and other published guidance on allocation, followed by a discussion of the key lessons to be learned from the reviewed studies and recommendations for future LCAs of seafood production systems. Literature Review. The literature review suggests that allocation problems are most likely to arise when dealing with: landed by-catch within the context of capture fisheries, the use of co-product feed ingredients in aquaculture feeds, multiple outputs from fish farms, and the generation of by-products when seafood is processed. System expansion and allocation according to physical causality were not applied in most cases, while economic allocation was the most widely used approach. It was also observed that the level of detail and justification provided for allocation decisions in most published reports was inconsistent and incomplete. Discussion. The results of this literature review are consistent with other reviews of allocation in LCA in that allocation according to economic value was found to be the most frequently applied approach. The application of economic allocation when system expansion is not feasible is consistent with ISO guidance. However, economic allocation is not the most appropriate method in seafood production LCAs because it does not reflect the biophysical flows of material and energy between the inputs and outputs of the production system. Conclusions, Recommendations and Perspectives. More effort needs to be invested in developing allocation procedures appropriate to seafood production systems. Allocation based on gross energy content is proposed as one potential alternative means of allocating environmental burdens in some instances in seafood production LCAs. A standard set of requirements for how to describe and justify allocation decisions in published reports is needed to make these studies more robust and transparent. © 2007 ecorried publishers (Verlagsgruppe Hüthig Jehle Rehm GmbH).

  • 202.
    Backman, Anders
    et al.
    Örebro Medical Center Hospital, Sweden.
    Lantz, Pär Gunnar
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning. Lund University, Sweden.
    Rådstrom, Peter
    Lund University, Sweden.
    Olcen, Per Olof
    Örebro Medical Center Hospital, Sweden.
    Evaluation of an extended diagnostic PCR assay for detection and verification of the common causes of bacterial meningitis in CSF and other biological samples1999In: Molecular and Cellular Probes, ISSN 0890-8508, E-ISSN 1096-1194, Vol. 13, no 1, p. 49-60Article in journal (Refereed)
    Abstract [en]

    A seminested polymerase chain reaction (PCR)-based diagnostic assay was evaluated for detection and verification of Neisseria meningitidis, Haemophilus influenzae, Streptococcus pneumoniae, Steptococcus agalactiae and Listeria monocytogenes in cerebrospinal fluid (CSF) and other biological samples. A general bacterial amplicon from the 16S rRNA gene was amplified in a first step, and species-specific regions in a second. The detection level was 4 fg DNA/reaction, corresponding to about one bacterial genome per reaction tube. Sample preparations (Dynabeads DNA DIRECT kit) were assayed from 140 bacterial strains suspended in saline. In CSF the detection level for bacteria was 103 CFU ml-1 for N. meningitidis, H. influenzae and S. pneumoniae, 104 CFU ml-1 for Escherichia coli and 105 CFU ml-1 for S. agalactiae and L. monocytogenes. The detection levels for these bacteria were the same in the other tested biological samples, like blood with or without culture media. Clinical CSF samples were evaluated from 71 patients with proven bacterial meningitis, as were 61 CSF samples from individuals without bacterial meningitis. The diagnostic sensitivity of the assay in detecting bacteria in general was 0.97, and for the specific species in the clinical CSF samples 0.87-0.94. The specificity was 1.0 for detecting bacteria in general. Some cross-reactions were noted within the streptococcus group. The PCR results were verified by banding patterns of HaeIII digested PCR products.

  • 203. Baden, S.
    et al.
    Emanuelsson, Andreas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Pihl, L.
    Svensson, C.-J.
    Aberg, P.
    Shift in seagrass food web structure over decades is linked to overfishing2012In: Marine Ecology Progress Series, ISSN 0171-8630, E-ISSN 1616-1599, Vol. 451, p. 61-73Article in journal (Refereed)
    Abstract [en]

    Empirical field studies in seagrass have revealed that overgrowth by filamentous algae which reduces seagrass growth can be explained by a top-down cascading effect caused by declines in top predators, which is enforced by eutrophication. On the Swedish west coast, 60% of the seagrass has disappeared since the 1980s. We hypothesised that overfishing, responsible for a >90% decline in the cod stock, and the 4 to 8 times increase in nutrient load since the 1930s have altered the seagrass structure and function during recent decades. We used quantitative samples from the 1980s and 2000s and analysed the trends in abundance of the 4 feeding guilds: top predatory fish, intermediate predatory fish, crustacean omnivores and mesoherbivores. Since the 1980s, the commercial catch of gadoids on the Swedish west coast has decreased by >90%, and here we found that the biomass of top predators (gadoids and trout) that forage in seagrass has decreased by approximately 80%. In contrast, the biomass of intermediate predatory fish (gobids and sticklebacks) has increased 8 times during summer and 11 times during autumn, while mesoherbivores (idoteids and gammarids >7 mm) have more or less disappeared from the seagrass bed. We thus found clear evidence that a shift in seagrass food web structure has taken place over the last 3 decades. Combining these findings with our recent empirical results from field cage experiments in the Skagerrak seagrass, where we manipulate top-down and bottom-up regulation, we conclude that lack of grazers in concert with eutrophication most likely contributed to the overgrowth by filamentous algae and disappearance of the seagrass on the Swedish west coast. © Inter-Research 2012.

  • 204. Barling, D.
    et al.
    De Vriend, H.
    Cornelese, J.A.
    Ekstrand, Bo
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hecker, E.F.F.
    Howlett, J.
    The social aspects of food biotechnology: A European view1999In: Environmental Toxicology and Pharmacology, ISSN 1382-6689, E-ISSN 1872-7077, Vol. 7, no 2, p. 85-93Article in journal (Refereed)
    Abstract [en]

    The application of the modern biotechnology to food, notably through the use of GM, has raised concern amongst the European public. Values that underlie this public concern about food biotechnology, include perceptions of: trust, choice, need, and care for a sustainable society and natural balance. Recommendations are advocated for addressing these social aspects, in terms of improving consumer choice, promoting greater public involvement in decision making and achieving a sustainable society. A model of risk analysis for genetically modified organisms (GMOs) and genetically modified food that incorporates this social dimension, through the integration of risk analysis with a social impact analysis is proposed, in order to build greater popular trust into the decision making processes. Copyright (C) 1999 Elsevier Science B.V.

  • 205.
    Barr, U-K
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Lean för biodlare : slutrapport2011Report (Refereed)
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  • 206.
    Barr, Ulla-Karin
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Merkel, H.
    Surface penetrating radar2004In: Detecting Foreign Bodies in Food, p. 172-192Article in journal (Refereed)
  • 207.
    Barr, Ulla-Karin
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Merkel, H.F.
    Microwaves lead the way for food radar detection.2003In: New Food, no 2, p. 46-49Article in journal (Other academic)
  • 208.
    Barreto, Carlos
    et al.
    University of Oslo, Norway; Norner AS, Norway.
    Altskär, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Fredriksen, Siw Bodil
    Norner AS, Norway.
    Hansen, Eddy Walther
    University of Oslo, Norway.
    Rychwalski, Rodney W.
    Chalmers University of Technology, Sweden.
    Multiwall carbon nanotube/PPC composites: Preparation, structural analysis and thermal stability2013In: European Polymer Journal, ISSN 0014-3057, E-ISSN 1873-1945, Vol. 49, no 8, p. 2149-2161Article in journal (Refereed)
    Abstract [en]

    The focus of this report concerns the preparation nanocomposites from poly(propylene carbonate) (PPC) and multiwall carbon nanotubes (MWNTs). A solvent route using tetrahydrofuran, ethoxylated non- ionic surfactants combined with sonication was found to be successful in deagglomerating and dispersing the nanotubes. Transmission electron microscopy revealed highly disentangled and dispersed nanotubes and was supported by the qualitative stability evaluations. The morphology and molecular mobility of the prepared nanocomposites (0.5, 3.0 and 5.0 wt% of nanotubes) were characterized by rheology, microscopy, low-field solid-state nuclear magnetic resonance, and electrical conductivity. The networking of nanotubes was highest with a stearyl alcohol ethoxylate surfactant, and was found to improve with the sonication time. Nanotube percolation was established, both rheologically and electrically, from a filler content of approximately 0.5 wt%. A higher tendency toward particle agglomeration was observed at higher MWNT loadings. Only minor changes in the glass transition temperature were measured presumably due to the presence of solvent and surfactant residues. The thermal stability was marginally improved by increasing the loading and dispersion of the nanotubes, and appeared to be modified by solvent and surfactant residues.

  • 209. Beckel, R.
    et al.
    Lundgren, Birgit
    Hall, Gunnar
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Waller, G.R.
    Effect of Maillard reaction products on the stability of minced herring in frozen storage.1985In: Journal of Food Science, Vol. 50, no 2, p. 501-502Article in journal (Refereed)
  • 210.
    Bengtsson, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Organoleptisk bedömning av några bestrålade "stilldrinkar" och fruktjuicer1962Report (Refereed)
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  • 211.
    Bengtsson, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Strålbehandling av fiskprodukter1962Report (Refereed)
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  • 212. Bengtsson, A.
    et al.
    Quednau, M.
    Haska, G.
    Nilzen, P.
    Persson, A.
    Composting of oily sludges - degradation, stabilized residues, volatiles and microbial activity1998In: Waste Management & Research, ISSN 0734-242X, E-ISSN 1096-3669, Vol. 16, no 3, p. 273-284Article in journal (Refereed)
    Abstract [en]

    Process residuals, sludge with high oil content, were treated by composting. In lab-scale (100 litre) trials initial oil concentrations (30 to 50 g kg-1 dry matter) were, depending on composting conditions, reduced 55 to 90% during a period of 60 to 120 days. Besides carbon dioxide, a significant amount of oil was converted to stabilized residuals. A minor volatile fraction (5%) evaporated. High numbers (approximately 1 x 108 per gram dry compost) of oil degrading bacteria were detected during the high rate phases. Genetic fingerprinting (randomly amplified polymorphic DNA (RAPD) indicated groups of related and potentially interesting isolates from these periods. RAPD also indicated that successions of the microflora took place over time. Initial oil contents (40 to 80 g kg-1 dry compost) in outdoor pilot composts (15,000 to 20,000 kg), were reduced 86 to 94% in 10 months. Prolonged treatment (5 months) resulted in further decreases, in total a 95 to 97% reduction. In spite of increased biological activity, neither the addition of organic (manure) nor inorganic (nitrogen, phosphorus and potassium) nutrients increased the speed or amount of oil degraded during the prolonged treatment. Among potentially hazardous organics, elevated levels of polyaromatic hydrocarbons were found in the original oily sludge. Composting with adequate substrate reduced most of them. With proper considerations, composting is suggested as a cost and treatment-effective way of handling these sludges.

  • 213.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    5:e Frystorkningssymposiet i Köln 27-28 februari 19621962Report (Refereed)
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  • 214.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    9:e Europeiska köttforskarmötet i Budapest1963Report (Refereed)
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  • 215.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Analys av huvudkomponenter i livsmedel : seminarium 7 december 19781979Report (Refereed)
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  • 216.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Benefits available to members of the Foundation for Swedish food preservation research1972Report (Refereed)
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  • 217.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Biokemiskt storskalelaboratorium vid SIK. En presentation.1978Report (Refereed)
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  • 218.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Bröddag : sammanfattning av seminarium på SIK den 4 april 19791979Report (Refereed)
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  • 219.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Current results from research at SIK on frozen convenience foods and on temperature distribution in foods in the freezer chain1975Report (Refereed)
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  • 220.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Dielektrisk värmning inom livsmedelstekniken: Mätning av livsmedels dielektriska egenskaper samt försök med upptining och pastörisering1971Report (Refereed)
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  • 221.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Electronic defrosting of frozen fish1965Report (Refereed)
  • 222.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Engineering aspects of the current practice of freeze-drying in Europe1967Report (Refereed)
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  • 223.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Extrusion-cooking of food. Seminar held at SIK - The Swedish Food Institute. Gothenburg, Sweden on January 21, 1981.1981Report (Refereed)
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  • 224.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Fjärde Internationella frystorkningskurserna i Lyon 20-29 juli 19641964Report (Refereed)
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  • 225.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Forskning för bättre kvalitet.1979Report (Refereed)
  • 226.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Frysning av finstyckat, rått nötkött1969Report (Refereed)
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  • 227.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Frysning med flytande kväve : färsk potatis1966Report (Refereed)
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  • 228.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Frysning med flytande kväve : ägg och äggprodukter1966Report (Refereed)
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  • 229.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Frystorkning - metod och framtid1965Report (Refereed)
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  • 230.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Frystorkning av kokt nötkött : inverkan av några förbehandlingsvariabler1965Report (Refereed)
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  • 231.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Frystorkning av livsmedel i USA och Kanada1963Report (Refereed)
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  • 232.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Frystorkning av rått nötkött : en litteratursammanställning1965Report (Refereed)
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  • 233.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Frystorkning, mikrovågsvärmning och kvävefrysning i USA : några intryck från en resa sommaren 19671967Report (Refereed)
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  • 234.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Glutenprojektet - ökad användning av gluten : slutrapport till Nordisk industrifond 19821983Report (Refereed)
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  • 235.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
    Guidelines för dielektriska värmningsförsök1995Report (Refereed)
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  • 236.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Har hemmen den matlagningsapparatur de förtjänar? Några synpunkter på dagens köksutrustning.1979Report (Refereed)
  • 237.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Hur färskt är färskt? : djupfryst, färskvaror, kylda och konserverade produkter1981Report (Refereed)
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  • 238.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Hållbarhet och hållbarhetsmärkning : seminarium på Interfoodmässan 16 oktober, 1980 [Göteborg]19801980Report (Refereed)
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  • 239.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Högfrekvenstining av kött och fisk i laboratorieskala vid 35 Mc/s1962Report (Refereed)
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  • 240.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Högfrekvensupptining av livsmedel1961Report (Refereed)
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  • 241.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Industriell upptining av livsmedel1969Report (Refereed)
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  • 242.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Industriskalad potatis1972Report (Refereed)
  • 243.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Intryck från 5:e Internationella konservkongressen (C.I.P.C.) i Wien1967Report (Refereed)
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  • 244.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Intryck från IFT-mötet i Chicago och mikrovågssymposiet i Edmonton samt studiebesök hos några frysföretag, maj 19691969Report (Refereed)
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  • 245.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Intryck från IV Internationella konservkongressen i Berlin1961Report (Refereed)
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  • 246.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Kvalitetskontroll & kvalitetsstyrning för bättre lönsamhet1981Report (Refereed)
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  • 247.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Kvävefrysning - ny metod för ultrasnabb infrysning av livsmedel1966Report (Refereed)
  • 248.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Livsmedels dielektriska och övriga fysikaliska egenskaper : betydelse för värmningsförloppet1971Report (Refereed)
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  • 249.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Lyophilisation : its present state of development1967Report (Refereed)
    Download full text (pdf)
    fulltext
  • 250.
    Bengtsson, N
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
    Metoder och apparater i storhushåll1982Report (Refereed)
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