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Microbiological and sensory quality changes in cabbage casserole and mixed vegetable salad with mayonnaise during storage

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dc.contributor.author Suihko, M.K. en
dc.contributor.author Penttilä, P-L. en
dc.contributor.author Kuhmonen, A.A. en
dc.contributor.author Aalto, M.J. en
dc.contributor.author Lindroth, S.E. en
dc.contributor.author Korkeala, H.J. en
dc.date.accessioned 2006-12-01T11:00:38Z en
dc.date.accessioned 2009-06-17T14:03:48Z
dc.date.accessioned 2006-12-01T11:00:38Z
dc.date.available 2009-06-17T14:03:48Z
dc.date.available 2006-12-01T11:00:38Z en
dc.date.issued 1985 en
dc.identifier.citation Journal of food protection. 1985. 48: 292-299 en
dc.identifier.issn 0362-028X en
dc.identifier.uri http://hdl.handle.net/1975/753
dc.description Reprinted with permission from the Journal of Food Protection. Copyright held by the International Association for Food Protection, Des Moines, Iowa, U.S.A. en
dc.format.extent 1953443 bytes en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher International Association for Food Protection en
dc.title Microbiological and sensory quality changes in cabbage casserole and mixed vegetable salad with mayonnaise during storage en
dc.type Article en
dc.identifier.laitoskoodi E9003 fi
dc.creator.corporateName Elintarvike- ja ympäristöhygienian laitos fi
dc.creator.corporateName Department of Food and Environmental Hygiene en
dc.creator.corporateName Livsmedels- och miljöhygien, Institutionen för sv

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