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Kartläggning av släppmedel: Vilken lipidsammansättning ger optimal släppförmåga när anslag bakas i formar och kapslar?
Linnaeus University, Faculty of Health and Life Sciences, Department of Chemistry and Biomedical Sciences.
2016 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2016. , 24 p.
National Category
Chemical Sciences
Identifiers
URN: urn:nbn:se:lnu:diva-54642OAI: oai:DiVA.org:lnu-54642DiVA: diva2:948812
External cooperation
AB Bakels Aromatic
Subject / course
Chemistry
Educational program
Nutrition and Food Science Programme, 180 credits
Supervisors
Examiners
Available from: 2016-07-13 Created: 2016-07-13 Last updated: 2016-07-13Bibliographically approved

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CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • 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