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Evaluation of the Health Aspects of Agar-agar as a Food Ingredient
Federation of American Societies for Experimental Biology. Life Sciences Research Office. Select Committee on GRAS Substances
出版
Life Sciences Research Office
, 1973
URL
http://books.google.com.hk/books?id=DJlKAAAAYAAJ&hl=&source=gbs_api
EBook
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