dc.contributor.author | Holt, Freddy | |
dc.date.accessioned | 2014-08-14T09:12:04Z | |
dc.date.available | 2014-08-14T09:12:04Z | |
dc.date.copyright | 2014 | |
dc.date.issued | 2014-08-14 | |
dc.identifier.uri | http://hdl.handle.net/11250/217209 | |
dc.description.sponsorship | Orkla Foods Norway | nb_NO |
dc.language.iso | nob | nb_NO |
dc.publisher | Norwegian University of Life Sciences, Ås | |
dc.subject | ProWok | nb_NO |
dc.subject | Optimization | nb_NO |
dc.subject | Potential | nb_NO |
dc.subject | Beef | nb_NO |
dc.subject | Tenderness | nb_NO |
dc.subject | Flavour | nb_NO |
dc.subject | Waste | nb_NO |
dc.subject | VDP::Teknologi: 500::Næringsmiddelteknologi: 600 | nb_NO |
dc.title | ProWok prosessanlegg, produksjonsoptimalisering og fremtidig potensiale | nb_NO |
dc.title.alternative | ProWok processing plant, optimization of production and future potential | nb_NO |
dc.type | Master thesis | nb_NO |
dc.source.pagenumber | 79 | nb_NO |
dc.description.localcode | M-MAT | nb_NO |