Publication details
Journal: Baker og Konditor, p. 30–31, 2017
Issue: 4
International Standard Numbers:
Printed: 0803-253X
Open Access: none
https://nofima.no/en/publication/1466967/
Journal: Baker og Konditor, p. 30–31, 2017
Issue: 4
International Standard Numbers:
Printed: 0803-253X
Open Access: none