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Vakuumpaketering av livsmedel - en fördel eller nackdel ur hygienisk synpunkt?
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1962 (Swedish)In: Hygienisk Revy, Vol. 51, no 3, p. 95-98Article in journal (Other academic) Published
Place, publisher, year, edition, pages
1962. Vol. 51, no 3, p. 95-98
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
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URN: urn:nbn:se:ri:diva-8682OAI: oai:DiVA.org:ri-8682DiVA, id: diva2:966555
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2026-07-16Bibliographically approved

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3a741d909557dfb9f203416bf2f699c5863679fc2020112ac8f9ac94db26e7da8742a2a184ae70a008482c4f5242141c6b3b97edfc575fb672e75b0712f67926
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SIK – Svenska institutet för konserveringsforskning
Food Science

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