| dc.contributor.author |
Ásbjörn Jónsson 1960 |
is |
| dc.date.accessioned |
2024-01-22T10:47:11Z |
|
| dc.date.available |
2024-01-22T10:47:11Z |
|
| dc.date.issued |
2020 |
|
| dc.identifier.issn |
1670-7192 |
|
| dc.identifier.uri |
http://hdl.handle.net/10802/31905 |
|
| dc.description |
Útdráttur á ensku |
is |
| dc.format.extent |
1 rafrænt gagn (51 bls.) |
is |
| dc.language.iso |
is |
|
| dc.publisher |
Matís (fyrirtæki) |
is |
| dc.relation.ispartofseries |
Matís., Skýrslur Matís ; 05-20 |
|
| dc.relation.uri |
https://zenodo.org/records/3688414#.XwW_cij7Tct |
|
| dc.subject |
Karfi |
is |
| dc.subject |
Frysting |
is |
| dc.subject |
Hitabreytingar |
is |
| dc.subject |
Gæðamat |
is |
| dc.title |
Hámörkun gæða frosinna karfaafurða = Quality optimization of frozen redfish products |
is |
| dc.title.alternative |
Quality optimization of frozen redfish products |
is |
| dc.type |
Bók |
is |
| dc.identifier.gegnir |
991015715742506886 |
|
