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Superchilling of organic Food - Part 1: Concept, State-of-the-Art and Potential for small scale implementation

dc.contributor.authorBantle, Michael
dc.contributor.authorClaussen, Ingrid Camilla
dc.contributor.authorTolstorebrov, Ignat
dc.date.accessioned2016-10-19T13:46:12Z
dc.date.accessioned2016-10-21T13:59:20Z
dc.date.available2016-10-19T13:46:12Z
dc.date.available2016-10-21T13:59:20Z
dc.date.issued2016
dc.identifier.citationSINTEF Energi. Rapport 2016nb_NO
dc.identifier.isbn978-82-594-3671-9
dc.identifier.urihttp://hdl.handle.net/11250/2417015
dc.language.isoengnb_NO
dc.publisherSINTEF Energinb_NO
dc.titleSuperchilling of organic Food - Part 1: Concept, State-of-the-Art and Potential for small scale implementationnb_NO
dc.typeResearch reportnb_NO
dc.date.updated2016-10-19T13:46:12Z
dc.identifier.cristin1393013
dc.description.localcode(c) SINTEF Energinb_NO


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