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  • 251.
    Drake, Birger
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Reologiska egenskaper hos livsmedel1969In: Suomen Kemistilehti A, Vol. 42, no 7/8, p. 191-194Article in journal (Other academic)
  • 252.
    Drake, Birger
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Reologiska mätmetoder1969In: Suomen Kemistilehti A, Vol. 42, no 7/8, p. 164-169Article in journal (Other academic)
  • 253.
    Drake, Birger
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Halldin, L.
    Food crushing sounds: An analytic approach1974In: Rheologica Acta, ISSN 0035-4511, E-ISSN 1435-1528, Vol. 13, no 3, p. 608-612Article in journal (Refereed)
    Abstract [en]

    As a complement to the study of human mastication sounds, crushing sounds produced with a mechanical device were tape recorded and played back in such a way as to obtain acoustical line spectra for short intervals around the points of time when the sounds were loudest. The spectra were then evaluated to give measures calculated from amplitudes belonging to sets of such frequencies. These measures aimed at, e.g., estimating the width of the frequency band occupied by the major part of the sound, the two theoretically possible extremes being a pure tone and a "white noise". In a way, this analytical method results in discrete Fourier transforms. In studies with various brands of crisp bread it was found that the crushing sound differed in a reproducible way among the brands. The sounds, however, do not measure the same properties as ordinary rheological analyses. They can therefore be considered as a potential complement to flexure and compression data. © 1974 Dr. Dietrich Steinkopff Verlag.

  • 254.
    Drake, Birger
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Johansson, B.
    von Sydow, Erik
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Döving, K.B.
    Quantitative psychophysical and electrophysiological data on some odorous compunds.1969In: Scandinavian Journal of Psychology, Vol. 10, no 2, p. 89-96Article in journal (Other academic)
  • 255.
    Drake, Birger
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Nádai, B.
    Linearization of emperical rheological data for use in composition control of multicomponent foodstuffs1970In: Journal of Texture Studies, Vol. 1, no 2, p. 223-230Article in journal (Refereed)
  • 256.
    Drake, Birger
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Åkesson, C.
    New pathways in psychorheology1974In: Dechema Monographien, Vol. 77, no 1505-1536, p. 403-426Article in journal (Other academic)
  • 257.
    Dubois, J
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Synpunkter angående inköp och placering av en strålkälla vid Svenska institutet för konserveringsforskning1959Report (Refereed)
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  • 258.
    Döving, K B
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Några synpunkter på luktsinnets fysiologi1964Report (Refereed)
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  • 259.
    Eisler, H
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Luktsinnets psykofysik1964Report (Refereed)
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  • 260.
    Ekström, G
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Värmebehandlingens inverkan på aromen hos svarta vinbär1973Report (Refereed)
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  • 261. Ekström, G.
    et al.
    von Sydow, Erik
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    The aroma of black currants.: 6. Correlations between instrumental and sensory data from unheated and heated black currants1973In: Lebensmittel-Wissenschaft und Technologie, Vol. 6, no 3, p. 86-89Article in journal (Refereed)
  • 262.
    Erichsen, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Dokumentation i England: Rapport från studieresa 16 oktober-8 november 1954 bekostad av Svenska industritjänstemannaförbundet1954Report (Refereed)
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  • 263.
    Erichsen, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Livsmedelslitteratur1969Report (Refereed)
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  • 264.
    Erichsen, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Strålkonserveringssymposium i Karlsruhe, juni 19661966Report (Refereed)
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  • 265.
    Erichsen, A
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Utredning beträffande ljusets inverkan på mjölkens halt av vitamin B2 och C1953Report (Refereed)
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  • 266.
    Erichsen, Alf
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Livsmedelslitteratur1969In: Livsmedelsteknik, Vol. 10, no 6, p. 313-315Article in journal (Other academic)
  • 267.
    Erichsen, I
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Mikrobiell nedbrytning av lipider1967Report (Refereed)
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  • 268.
    Erichsen, I
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Mikrobiell nedbrytning av lipider i livsmedel : en preliminär undersökning1968Report (Refereed)
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  • 269.
    Erichsen, I
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Mikrobiologisk stabilitet hos sillhalvkonserver1963Report (Refereed)
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  • 270.
    Erichsen, I
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Mikrofloran i fisk och saltade fiskprodukter : en litteraturstudie1963Report (Refereed)
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  • 271.
    Erichsen, I
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Några bakteriologiska synpunkter på djupfrysta färdiglagade maträtter: Some bacteriological aspects on precooked frozen foods1961Report (Refereed)
  • 272.
    Erichsen, I
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Studier over innvirkningen av frysning og opptining på bakterier isolert fra fisk: Preliminär rapport avgitt desember 19541955Report (Refereed)
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  • 273.
    Erichsen, I
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Teär, J I
    Molin, N L
    On the microflora in semipreserved fish products. 1.The effect of low temperature, preservatives and ?-irradiation on gas formation in canned tidbits and studies on the microflora present1965Report (Refereed)
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  • 274.
    Erichsen, Inger
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Några bakteriologiska synpunkter på djupfrysta färdiglagadematrätter1961In: Nordisk Hygienisk Tidskrift, Vol. 42, no 9-10, p. 233-237Article in journal (Other academic)
  • 275.
    Erichsen, Inger
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    The effect of tylosin lactate on the shelf life of semipreserved herring fillets ("titbits")1967In: Journal of Food Technology, Vol. 2, no 2, p. 61-68Article in journal (Refereed)
  • 276.
    Erichsen, Inger
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    The microflora of semi-preserved fish products: III. Principal groups of bacteria occurring in titbits1967In: Antonie van Leeuwenhoek. International Journal of General and Molecular Microbiology, ISSN 0003-6072, E-ISSN 1572-9699, Vol. 33, no 1, p. 107-112Article in journal (Refereed)
    Abstract [en]

    Bacterial cultures isolated from semi-preserved fish products (i.e. titbits) and believed to be of major importance in the spoilage of the product, were examined and classified. Three groups were found. One group belonged to the family Micrococcaceae, containing strains from the genera Micrococcus and Staphylococcus. The remaining two groups belonged to the family Lactobacteriaceae, comprising two species of the genus Pediococcus and heterofermentative species of the genera Lactobacillus and Leuconostoc. © 1967 Swets & Zeitlinger.

  • 277.
    Erichsen, Inger
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Molin, Nils
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    The microflora of semi-preserved fish products.: 2. The effect of the quality of raw materials, added materials, and storage conditions1964In: Antonie van Leeuwenhoek, Vol. 30, no 2, p. 197-208Article in journal (Other academic)
  • 278.
    Erichsen, Inger
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Molin, Nils
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    The microflora of semi-preserved fish products: II. The effect of the quality of raw materials, added materials, and storage conditions1964In: Antonie van Leeuwenhoek. International Journal of General and Molecular Microbiology, ISSN 0003-6072, E-ISSN 1572-9699, Vol. 30, no 1, p. 197-208Article in journal (Other academic)
    Abstract [en]

    This paper is concerned with titbits, i.e. canned fish products that have not been subjected to heat, but which have certain keeping qualities thanks to their high salt content, low pH, and the addition of preservatives. The effects of such factors as the raw material used, the composition of the pickle added to the titbits before they are canned, and physical procedures, e.g. freezing and thawing, on the keeping qualities of the titbits have been investigated. The keeping quality varied substantially with the amount of sugar added to the pickle, a high sugar content markedly prolonging and a low sugar content shortening the maximum tolerable duration of storage of the products. Sodium benzoate proved to have a good effect as a preservative, while nisin had no demonstrable antibiotic effect at all. Freezing of canned titbits before storage at 20 C produced some improvement in keeping qualities and seemed to damage some types of bacteria present. In fermented specimens of titbits the microflora was dominated by cocci and lactobacilli. However, the total amount of bacteria initially present in the cans is not directly correlated to the keeping qualities of the product. © 1964 Swets & Zeitlinger.

  • 279.
    Ericson, Lars-Eric
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Strålkonservering1959In: Svensk Kemisk Tidskrift, Vol. 71, no 6-7, p. 297-335Article in journal (Other academic)
  • 280.
    Ericson, L-E
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Rapport från konferens rörande strålkonservering av livsmedel anordnad av Food and agriculture organization of the United Nations den 17-21 november 19581959Report (Refereed)
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  • 281.
    Ericson, L-E
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Strålkonservering1959Report (Refereed)
  • 282.
    Eriksson, C
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Enzym som tillsatsmedel1967Report (Refereed)
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  • 283.
    Eriksson, C
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Modern analytisk kemi - en utvecklingsfaktor för livsmedelsindustrin1964Report (Refereed)
  • 284.
    Eriksson, C
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Salt- och syrabestämningar1965Report (Refereed)
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  • 285.
    Eriksson, C E
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Alcohol: NAD oxidoreductase from peas (Pisum sativum)1967Report (Refereed)
  • 286.
    Eriksson, C E
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Nya proteiner i konventionella livsmedel : litteraturundersökning1969Report (Refereed)
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  • 287.
    Eriksson, C E
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Polarografisk mätning av syrgasmättande enzymreaktioner1969Report (Refereed)
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  • 288.
    Eriksson, C E
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Respiration och mjölksyrabildning hos gröna ärter (Pisum sativum) under industriell behandling före konservering1964Report (Refereed)
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  • 289.
    Eriksson, C E
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Studies on flavor development in vegetables: lipoxygenase, hemoproteins and alcohol dehydrogenase as catalysts in the formation of aliphatic aldehydes and alcohols from lipids1973Report (Refereed)
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  • 290.
    Eriksson, C E
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Svensson, S G
    Olsson, P A
    Oxidation of fatty acids by heat treated hemoproteins1970Report (Refereed)
  • 291.
    Eriksson, Caj
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Alcohol: NAD oxidoreductase (E.C. 1.1.1.1.) from peas1968In: Journal of Food Science, Vol. 33, no 5, p. 525-532Article in journal (Refereed)
  • 292.
    Eriksson, Caj
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Alcohol: NAD oxidoreductase (E.C. 1.1.1.1.) from peas1967In: Acta Chemica Scandinavica, ISSN 0904-213X, E-ISSN 1902-3103, Vol. 21, p. 304-Article in journal (Refereed)
  • 293.
    Eriksson, Caj
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    L-asparagine aminohydrolase (E.C. 3.5.1.1) in a commercial preparation of Escherichia coli ATCC 11246.: Some properties of the enzyme and its possible use in the determination of L-asparagine.1967In: Acta Chemica Scandinavica, ISSN 0904-213X, E-ISSN 1902-3103, Vol. 21, no 9, p. 2573-2575Article in journal (Refereed)
  • 294.
    Eriksson, Caj
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Modern analytisk kemi: en utvecklingsfaktor för livsmedelsindustrin1964In: Livsmedelsteknik, Vol. 6, no 6, p. 254-258Article in journal (Other academic)
  • 295.
    Eriksson, Caj
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Nonenzymatic lipid oxidation by lactoperoxidase.: Effect of heat treatment1970In: Journal of Dairy Science, Vol. 53, no 12, p. 1649-1653Article in journal (Refereed)
  • 296.
    Eriksson, Caj
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Pea lipoxidase, distribution of enzyme and substrate in green peas1967In: Journal of Food Science, Vol. 32, no 4, p. 438-441Article in journal (Refereed)
  • 297.
    Eriksson, Caj
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Leu, K.
    Gas chromatographic separation of linoleic acid hydroperoxides as trimethylsilyl ethers of methyl hydroxystearates1971In: Lipids, ISSN 0024-4201, E-ISSN 1558-9307, Vol. 6, no 2, p. 144-146Article in journal (Refereed)
    Abstract [en]

    The primary products, 9- and 13-hydroperoxy-octadecadienoic acids, from lipoxygenase catalyzed oxidation of linoleic acid, were converted into the trimethylsilyl ethers of methyl 9- and 13-hydroxystearates which were completely separated by gas chromatography on an OV-17 methyl silicone (50% phenyl groups), capillary column. © 1971 American Oil Chemists' Society.

  • 298.
    Eriksson, Caj
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Olsson, P.A.
    Svensson, S.G.
    Denatured hemoproteins as catalysts in lipid oxidation1971In: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 48, no 9, p. 442-447Article in journal (Refereed)
    Abstract [en]

    Purified catalase and peroxidase were denatured by heat, acid and urea. Denaturation resulted in up to 22-fold increase in nonenzymatic lipid oxidation activity concomitant with loss of enzymatic activity. It is proposed that the increased nonenzymatic activity is due to increased exposure of the heme group. Acid-splitting of the hemoproteins into apoprotein and hemin had the greatest influence on both of the catalytic activities and recombination reversed the effect. Urea-denatured hemoprotein possessed increased nonenzymatic activity due to increased exposure of the protein-bound heme, however, peroxidase increased less than catalase which is consistent with the fact that peroxidase is the more heat stable enzyme. Nonenzymatic activity of the heat denatured hemoproteins was maximum when catalase was treated at 90 C for 2 min and peroxidase at 100 to 125 C for 5 to 30 min. © 1971 AOCS.

  • 299.
    Eriksson, Caj
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Olsson, P.A.
    Svensson, S.G.
    Oxidation of fatty acids by heat treated hemoproteins1970In: Lipids, ISSN 0024-4201, E-ISSN 1558-9307, Vol. 5, no 3, p. 365-366Article in journal (Refereed)
    Abstract [en]

    The hemoproteins catalase and peroxidase, after heat treatment which decreased their enzyme activities, became more efficient as heme catalysts of linoleic acid oxidation. These effects might be of importance for preservation and storage of food. © 1969 American Oil Chemists' Society.

  • 300.
    Eriksson, Caj
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Svensson, S.G.
    Activation energy of reactions catalyzed by alcohol dehydrogenase, lipoxygenase, denatured peroxidase and haematin1974In: Lebensmittel-Wissenschaft und Technologie, Vol. 7, no 1, p. 38-41Article in journal (Refereed)
3456789 251 - 300 of 609
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