Publication details
Journal: Baker og Konditor, vol. 113, p. 32–33, 2014
Issue: 9
International Standard Numbers:
Printed: 0803-253X
Open Access: none
https://nofima.no/en/publication/1178033/
Journal: Baker og Konditor, vol. 113, p. 32–33, 2014
Issue: 9
International Standard Numbers:
Printed: 0803-253X
Open Access: none