Cite
HARVARD Citation
Rothkopf, I. et al. (n.d.). Changes in chocolate crystallization are influenced by type and amount of introduced filling lipids. European journal of lipid science and technology. 117 (11), pp. 1714-1721. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Rothkopf, I. et al. (n.d.). Changes in chocolate crystallization are influenced by type and amount of introduced filling lipids. European journal of lipid science and technology. 117 (11), pp. 1714-1721. [Online].