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Jämförelse av olika metoder för bestämning av peroxidtal och fetthalt på fisk
Bystedt, J
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1954 (Swedish)
Report (Refereed)
Place, publisher, year, edition, pages
SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1954.
Series
SIK Rapport, ISSN 0436-2071 ; 19
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN:
urn:nbn:se:ri:diva-944
OAI: oai:DiVA.org:ri-944
DiVA, id:
diva2:958485
Available from:
2016-09-07
Created:
2016-09-07
Last updated:
2025-09-23
Bibliographically approved
Open Access in DiVA
fulltext
(1762 kB)
153 downloads
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FULLTEXT01.pdf
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1762 kB
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8b1bb051d13564fb3383ff66f72ae69b79885338f918b9602b0f462eacd03234abc2165dd3688dd8c3cdec9195472907bb7cc9a71e0d8fce963852b8f7b86c0a
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fulltext
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SIK – Svenska institutet för konserveringsforskning
On the subject
Food Science
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Total: 153 downloads
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Direct link
http://ri.diva-portal.org/smash/record.jsf?pid=diva2:958485
Cite
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apa
ieee
modern-language-association-8th-edition
vancouver
Other style
apa
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
de-DE
en-GB
en-US
fi-FI
nn-NO
nn-NB
sv-SE
Other locale
More languages
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html
text
asciidoc
rtf
html
text
asciidoc
rtf
Create
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