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Coupling of Differential Scanning Calorimetry and X-Ray Diffraction to Study the Crystallization Properties and Polymorphism of Triacyglycerols: Chapter 8
YKI – Ytkemiska institutet.
2009 (English)In: Calorimetry in Food Processing: Analysis and Design of Food Systems / [ed] Gönül Kaletunç, Wiley-Blackwell, 2009, 169-197 p.Chapter in book (Refereed)
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Wiley-Blackwell, 2009. 169-197 p.
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Natural Sciences
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URN: urn:nbn:se:ri:diva-835ISBN: 978-0-8138-1483-4 (print)OAI: oai:DiVA.org:ri-835DiVA: diva2:955062
Available from: 2016-08-24 Created: 2016-08-24 Last updated: 2016-08-24Bibliographically approved

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CiteExportLink to record
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  • apa
  • harvard1
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v. 2.29.1