Comparison between novel and standard methods for analysis of free fatty acids in milk – Including relation to rancid flavour

Publikation: Forskning - peer reviewTidsskriftartikel

OriginalsprogEngelsk
TidsskriftInternational Dairy Journal
Vol/bind75
Sider (fra-til)22-29
Antal sider8
ISSN0958-6946
DOI
StatusUdgivet - dec. 2017

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