Beredningsmetodens inverkan på askorbinsyrahalt och färg hos vinbärssaft

Rappe, A

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Beredningsmetodens inverkan på askorbinsyrahalt och färg hos vinbärssaft

Rappe, A

RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.

1958 (Swedish)Report (Refereed)

Place, publisher, year, edition, pages

SIK - Svenska institutet för konserveringsforskning, Göteborg, Sverige , 1958.

Series

SIK Rapport, ISSN 0436-2071 ; 61

Keywords [en]

Food Engineering

Keywords [sv]

Livsmedelsteknik

National Category

Food Science

Identifiers

URN: urn:nbn:se:ri:diva-984OAI: oai:DiVA.org:ri-984DiVA, id: diva2:958525

Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2025-09-23Bibliographically approved

Open Access in DiVA

fulltext(1953 kB)

70 downloads

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File name FULLTEXT01.pdfFile size 1953 kBChecksum SHA-512

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Type fulltextMimetype application/pdf

Total: 70 downloads

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