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Google圖書搜尋
Emulsifying Properties of Protein Additives
Jorge Fernando Toro Vazquez
其他書名
Effect of Ionic Strength and Presence of Meat Proteins of Chicken Breast Muscle
出版
Cornell University
, 1989
URL
http://books.google.com.hk/books?id=6k5PAAAAYAAJ&hl=&source=gbs_api