Diacylglycerols (DAG) as a functional component in meat products
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
| Originalsprog | Engelsk |
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| Forlag | Department of Food Science, University of Copenhagen |
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| Antal sider | 89 |
| Status | Udgivet - 2012 |
ID: 42019150