oru.sePublikationer
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
Den bakteriologiska kvalitén hos groddar och groddsallader
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0003-0154-9452
Institutionen för livsmedelshygien, Veterinärmedicinska fakulteten, SLU, Uppsala.
1983 (Swedish)In: Vår Föda, no 1, 11-19 p.Article in journal (Refereed) Published
Place, publisher, year, edition, pages
Uppsala: Statens livsmedelsverk , 1983. no 1, 11-19 p.
National Category
Medical and Health Sciences
Research subject
Medicine
Identifiers
URN: urn:nbn:se:oru:diva-58190OAI: oai:DiVA.org:oru-58190DiVA: diva2:1113784
Available from: 2017-06-22 Created: 2017-06-22 Last updated: 2017-10-18

Open Access in DiVA

No full text

Search in DiVA

By author/editor
Danielsson-Tham, Marie-Louise
By organisation
School of Hospitality, Culinary Arts & Meal Science
Medical and Health Sciences

Search outside of DiVA

GoogleGoogle Scholar

urn-nbn

Altmetric score

urn-nbn
Total: 55 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