Cite
HARVARD Citation
Steen, L. et al. (2015). Isothermal crystallization behavior of lard at different temperatures studied by DSC and real-time XRD. Food research international. pp. 49-56. [Online].
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Steen, L. et al. (2015). Isothermal crystallization behavior of lard at different temperatures studied by DSC and real-time XRD. Food research international. pp. 49-56. [Online].