Report
Effekten af stegetid og -temperatur på kvaliteten af spiseolier
National Food Institute, Technical University of Denmark1
Research Group for Bioactives – Analysis and Application, National Food Institute, Technical University of Denmark2
National Veterinary Institute, Technical University of Denmark3
Section for Bacteriology, Pathology and Parasitology, National Veterinary Institute, Technical University of Denmark4
Technical University of Denmark5
Division of Risk Assessment and Nutrition, National Food Institute, Technical University of Denmark6
Language: | Danish |
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Publisher: | DTU Fødevareinstituttet |
Year: | 2016 |
Types: | Report |
ORCIDs: | Jacobsen, Charlotte and Mejborn, Heddie |