Published 1983

Read in Norwegian

Publication details

Journal : Food Chemistry , vol. 11 , p. 117–125 , 1983

Publisher : Elsevier

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

Publication type : Academic article

Contributors : Slinde, Erik; Baardseth, Pernille; Kryvi, Harald

Issue : 2

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

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no