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Possibilities to Vary the Functional Properties of Yellow Cheese by Using Different Vegetable Fats

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1. http://urn.kb.se/resolve?urn=urn:nbn:se:hik:diva-1073
2. Local 2008:L16

Identifer	oai:union.ndltd.org:UPSALLA/oai:DiVA.org:hik-1073
Date	January 2009
Creators	Lejonklev, Johan
Publisher	University of Kalmar, University of Kalmar, University of Kalmar
Source Sets	DiVA Archive at Upsalla University
Language	English
Detected Language	English
Type	Student thesis, text