EnglishSvenskaNorsk
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation 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
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage.: Influence of prefreezing storage
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
1999 (English)In: Journal of Agricultural and Food Chemistry, Vol. 47, no 5, p. 2075-2081Article in journal (Refereed)
Place, publisher, year, edition, pages
1999. Vol. 47, no 5, p. 2075-2081
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8797OAI: oai:DiVA.org:ri-8797DiVA, id: diva2:966670
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2025-09-23Bibliographically approved

Open Access in DiVA

No full text in DiVA

By organisation
SIK – Institutet för livsmedel och bioteknik
Food Science

Search outside of DiVA

GoogleGoogle Scholar

urn-nbn

Altmetric score

urn-nbn
Total: 69 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation 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
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.47.0
|
WCAG