National Food Institute

  1. Completed
  2. Completed
  3. Completed
  4. Rapid methods for determination of enzyme activity and degree of ripeness - herring (pelagic)

    Skåra, T., Christensen, L. B., Skåra, R. & Jessen, F.

    01/10/201431/05/2015

    Project

  5. Project

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