Use of vegetable oils as processing aid in dry spice mixtures. Effect on rancidity, separation, dusting and caking
Use of vegetable oils as processing aid in dry spice mixtures. Effect on rancidity, separation, dusting and caking
dc.contributor.author | Andersson, Sofia | |
dc.contributor.department | Chalmers tekniska högskola / Institutionen för kemi- och bioteknik | sv |
dc.contributor.department | Chalmers University of Technology / Department of Chemical and Biological Engineering | en |
dc.date.accessioned | 2019-07-03T12:59:25Z | |
dc.date.available | 2019-07-03T12:59:25Z | |
dc.date.issued | 2012 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12380/163059 | |
dc.language.iso | eng | |
dc.setspec.uppsok | PhysicsChemistryMaths | |
dc.subject | Kemi | |
dc.subject | Livsmedelsvetenskap | |
dc.subject | Chemical Sciences | |
dc.subject | Food Science | |
dc.title | Use of vegetable oils as processing aid in dry spice mixtures. Effect on rancidity, separation, dusting and caking | |
dc.type.degree | Examensarbete för masterexamen | sv |
dc.type.degree | Master Thesis | en |
dc.type.uppsok | H |
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