Cite
HARVARD Citation
Wiking, L. et al. (2017). Comparison between novel and standard methods for analysis of free fatty acids in milk – Including relation to rancid flavour. International dairy journal. pp. 22-29. [Online].
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Wiking, L. et al. (2017). Comparison between novel and standard methods for analysis of free fatty acids in milk – Including relation to rancid flavour. International dairy journal. pp. 22-29. [Online].