Publication details
Journal: Baker og Konditor, p. 22–23, 2013
Issue: 2
International Standard Numbers:
Printed: 0803-253X
Open Access: none
https://nofima.no/en/publication/1056516/
Journal: Baker og Konditor, p. 22–23, 2013
Issue: 2
International Standard Numbers:
Printed: 0803-253X
Open Access: none