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Sensory and chemically measured effects of different freeze treatments on the quality of farmed rainbow trout.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning. RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0009-0007-0341-8460
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
1995 (English)In: Journal of Food Quality, Vol. 18, p. 177-191Article in journal (Refereed) Published
Place, publisher, year, edition, pages
1995. Vol. 18, p. 177-191
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
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Food Science
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URN: urn:nbn:se:ri:diva-8929OAI: oai:DiVA.org:ri-8929DiVA, id: diva2:966802
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2025-09-23Bibliographically approved

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Nilsson, Katarina

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