Cite
HARVARD Citation
Merkle, S. et al. (2018). Formation of Ester Bound 2‐ and 3‐MCPD and Esterified Glycidol in Deep‐Fried and Pickled Herring Products. European journal of lipid science and technology. 120 (7), p. n/a. [Online].
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Merkle, S. et al. (2018). Formation of Ester Bound 2‐ and 3‐MCPD and Esterified Glycidol in Deep‐Fried and Pickled Herring Products. European journal of lipid science and technology. 120 (7), p. n/a. [Online].