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The Physical and Chemical Characteristics of Lards and Other Fats in Relation to Their Culinary Value
Belle Lowe
D. R. Theophilus
Ernest Straign Haber
George Lee McNew
H. F. Long
J. A. Schulz
Ray E. Wakeley
William Gordon Murray
William Hord Nicholls
Bernard Wernick Hammer
Precious Mabel Nelson
John Hall Buchanan
其他書名
Shortening value in pastry and cookies. I
出版
Agricultural Experiment Station, Iowa State College of Agriculture and Mechanic Arts
, 1938
URL
http://books.google.com.hk/books?id=KMpQAQAAMAAJ&hl=&source=gbs_api
