National Food Institute

  1. Project

  2. 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

  3. Project

  4. Tang-Match

    Grandorf Bak, U.

    01/09/201428/02/2015

    Project

  5. Completed
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