Published 1981

Read in Norwegian

Publication details

Journal : Food Chemistry , vol. 7 , p. 147–150 , 1981

Publisher : Elsevier

International Standard Numbers :
Printed : 0308-8146
Electronic : 1873-7072

Publication type : Academic article

Contributors : Baardseth, Pernille; Slinde, Erik

Issue : 2

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no