登入選單

返回Google圖書搜尋

Effect of Amount of Cooking Water on Ascorbic Acid Retention and Palatability of Vegetables

Lorraine Maureen Padilla

出版	Indiana University, 1961
URL	http://books.google.com.hk/books?id=LqxVz7YcCgUC&hl=&source=gbs_api