Introducing a traditional dairy product Kes: chemical, microbiological, and sensorial properties and fatty acid composition
Finna-arvio
Introducing a traditional dairy product Kes: chemical, microbiological, and sensorial properties and fatty acid composition
www.isfae.org/scientificjournal.php
(Kansalliskirjasto - Arto)
Tallennettuna:
| Kieli |
englanti |
|---|---|
| Luokitus | |
| Aiheet/asiasanat |
