| dc.contributor.author |
Kristín Anna Þórarinsdóttir 1971 |
is |
| dc.date.accessioned |
2023-07-11T13:29:10Z |
|
| dc.date.available |
2023-07-11T13:29:10Z |
|
| dc.date.issued |
2011 |
|
| dc.identifier.issn |
1670-7192 |
|
| dc.identifier.uri |
http://hdl.handle.net/10802/31493 |
|
| dc.description |
Útdráttur á íslensku |
is |
| dc.format.extent |
1 rafrænt gagn (16 bls.) |
is |
| dc.language.iso |
en |
|
| dc.publisher |
Matís (fyrirtæki) |
is |
| dc.relation.ispartofseries |
Matís., Skýrslur Matís ; 12-11 |
|
| dc.relation.uri |
https://matis.is/wp-content/uploads/skyrslur/12-11-Skyrsla-2026.pdf |
|
| dc.subject |
Þorskur |
is |
| dc.subject |
Sprautun matvæla |
is |
| dc.subject |
Gæðamat |
is |
| dc.title |
Addition of collagen to heavy salted and lightly salted, chilled and frozen cod fillets |
en |
| dc.type |
Bók |
is |
| dc.identifier.gegnir |
991015453153706886 |
|
