lnu.sePublications
EnglishSvenskaNorsk
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Identifiering av kritiska rengöringspunkter
Linnaeus University, Faculty of Health and Life Sciences, Department of Chemistry and Biomedical Sciences.
2020 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2020. , p. 32
Keywords [en]
Food spoilage, cleaning, disinfection, bacteria, yeast, lactic acid bacteria, Pseudomonas
National Category
Chemical Sciences
Identifiers
URN: urn:nbn:se:lnu:diva-96630OAI: oai:DiVA.org:lnu-96630DiVA, id: diva2:1445183
Subject / course
Chemistry
Educational program
Nutrition and Food Science Programme, 180 credits
Supervisors
Examiners
Available from: 2020-06-22 Created: 2020-06-22 Last updated: 2020-06-22Bibliographically approved

Open Access in DiVA

No full text in DiVA

Search in DiVA

By author/editor
Holgersson, Victoria
By organisation
Department of Chemistry and Biomedical Sciences
Chemical Sciences

Search outside of DiVA

GoogleGoogle Scholar

urn-nbn

Altmetric score

urn-nbn
Total: 50 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.45.0
|
WCAG
|
DiVA support
|
Linnaeus University Library
|
Linnaeus University Press
|
Publish/Register