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
A method for indirect measurements of thermal properties of foods
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
2002 (English)Report (Other academic)
Place, publisher, year, edition, pages
Göteborg, Sverige: SIK Institutet för livsmedel och bioteknik , 2002.
Series
SIK Rapport, ISSN 0436-2071 ; 703
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-435OAI: oai:DiVA.org:ri-435DiVA: diva2:942808
Available from: 2016-06-27 Created: 2016-06-27 Last updated: 2016-06-28Bibliographically approved

Open Access in DiVA

fulltext(221 kB)80 downloads
File information
File name FULLTEXT01.pdfFile size 221 kBChecksum SHA-512
13996461140f37e27c14639a1025587e8c98f8505ffb18cbe2869ad47ff552fb6ed72094da6c5f79ece2e0131bd4f43808277549efc0850c10efe30c132c32bb
Type fulltextMimetype application/pdf

By organisation
SIK – Institutet för livsmedel och bioteknik
Food Science

Search outside of DiVA

GoogleGoogle Scholar
Total: 80 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

urn-nbn

Altmetric score

urn-nbn
Total: 64 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