Cite
HARVARD Citation
Trattner, S. et al. (2015). Fatty acid composition of Swedish bakery products, with emphasis on trans-fatty acids. Food chemistry. pp. 423-430. [Online].
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Trattner, S. et al. (2015). Fatty acid composition of Swedish bakery products, with emphasis on trans-fatty acids. Food chemistry. pp. 423-430. [Online].