Stabilisering av emulsioner inom livsmedelsindustrin – nya trender

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dc.contributor Aalto-yliopisto fi
dc.contributor Aalto University en
dc.contributor.advisor Linder, Markus
dc.contributor.author Weiner, Jonathan
dc.date.accessioned 2016-05-31T09:10:30Z
dc.date.available 2016-05-31T09:10:30Z
dc.date.issued 2016-05-12
dc.identifier.uri https://aaltodoc.aalto.fi/handle/123456789/20590
dc.format.extent 3+18
dc.format.mimetype application/pdf en
dc.language.iso sv en
dc.title Stabilisering av emulsioner inom livsmedelsindustrin – nya trender sv
dc.type G1 Kandidaatintyö fi
dc.contributor.school Kemiantekniikan korkeakoulu fi
dc.subject.keyword livsmedelsteknik sv
dc.subject.keyword emulsion sv
dc.subject.keyword stabilitet sv
dc.subject.keyword protein-polysackarid-komplex sv
dc.subject.keyword pickeringemulsion sv
dc.identifier.urn URN:NBN:fi:aalto-201605312280
dc.type.dcmitype text en
dc.programme.major Biotekniikka ja elintarviketekniikka fi
dc.programme.mcode KE3002 fi
dc.type.ontasot Bachelor's thesis en
dc.type.ontasot Kandidaatintyö fi
dc.contributor.supervisor Rautkari, Lauri
dc.programme Kemiantekniikka KEM fi


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