National Food Institute - Technical University of Denmark (DTU) Danish Food Composition Databank - ed. 7.01
 

 

The data come from the following source(s):


 Source:  00317      

 

00317

Mortensen, B.K.

Lagringstemperaturens betydning for forskellige smørtypers holdbarhed ved kølelagring.

Beretning nr. 222

1977

 


 If the same reference is mentioned several times, it indicates that the value is composed of several values from the same reference.


 

 
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