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The Effect of Cultures and the Relation of Acid Standardization to Several of the Physical and Chemical Properties of Ice Cream
W. H. E.. ReidL. E.. Smith
出版University of Missouri, College of Agriculture, Agricultural Experiment Station, 1942
URLhttp://books.google.com.hk/books?id=6Ww7zgEACAAJ&hl=&source=gbs_api