Return to search

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

No description available.

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

Identifer	oai:union.ndltd.org:UPSALLA1/oai:DiVA.org:hik-1073
Date	January 2009
Creators	Lejonklev, Johan
Publisher	Högskolan i Kalmar, Högskolan i Kalmar, Naturvetenskapliga institutionen
Source Sets	DiVA Archive at Upsalla University
Language	English
Detected Language	English
Type	Student thesis, info:eu-repo/semantics/bachelorThesis, text
Format	application/pdf
Rights	info:eu-repo/semantics/openAccess