Kestomakkaran tuotannon alkupään uudistaminen

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dc.contributor Aalto-yliopisto fi
dc.contributor Aalto University en
dc.contributor.advisor Ojala, Jarkko
dc.contributor.advisor Vilppola, Mervi
dc.contributor.author Vuokila, Miika
dc.date.accessioned 2017-05-30T05:47:57Z
dc.date.available 2017-05-30T05:47:57Z
dc.date.issued 2017-04-24
dc.identifier.uri https://aaltodoc.aalto.fi/handle/123456789/26386
dc.format.extent 77
dc.language.iso fi en
dc.title Kestomakkaran tuotannon alkupään uudistaminen fi
dc.title Improving of dry fermented sausage production process en
dc.type G2 Pro gradu, diplomityö fi
dc.contributor.school Kemian tekniikan korkeakoulu fi
dc.subject.keyword kestomakkara fi
dc.subject.keyword maitohappobakteeri fi
dc.subject.keyword lihamylly fi
dc.subject.keyword temperointi fi
dc.identifier.urn URN:NBN:fi:aalto-201705305001
dc.programme.major Biotekniikka ja elintarviketekniikka fi
dc.programme.mcode KE3002 fi
dc.type.ontasot Master's thesis en
dc.type.ontasot Diplomityö fi
dc.contributor.supervisor Nordström, Katrina
dc.programme Master's Programme in Chemical, Biochemical and Materials Engineering fi
dc.ethesisid Aalto 9158
dc.location P1 fi


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