dc.contributor.author | Pallin, Eirik | |
dc.date.accessioned | 2014-02-11T10:08:28Z | |
dc.date.copyright | 2013 | |
dc.date.issued | 2014-02-11 | |
dc.identifier.uri | http://hdl.handle.net/11250/186528 | |
dc.language.iso | nob | no_NO |
dc.publisher | Norwegian University of Life Sciences, Ås | |
dc.subject | Spekeskinke | no_NO |
dc.subject | Flyktige Forbindelser | no_NO |
dc.title | Aroma i spekeskinke men råstoff fra ulike raser, alder på gris og fargestabilitet i spekeskinke med ulike prosesser. | no_NO |
dc.title.alternative | Aroma in dry cured ham with raw material from different races, ages of pig and color stability of dry cured ham with different processes | no_NO |
dc.type | Master thesis | no_NO |
dc.subject.nsi | VDP::Technology: 500::Food science and technology: 600 | no_NO |
dc.description.embargo | 2015-12-15 | |
dc.source.pagenumber | 75 sider | no_NO |