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He is currently working in ETC Research and Development, Oslo, Norway. His research experience includes various programs, contributions and participation in different countries for diverse fields of study. He is committed to highest standards of excellence and it proves through his co-authorship of many books.
Guava processing residues; Revalorization; Cupcake; Structure constitutes
Grethe S Birketvedt, Carl Fredrik Schou and Erling Thom
Case Report: J Nutr Food Sci 2016, 6: 512