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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/ by W.H.E. Reid and L.E. SMith

W. H. E. ReidL. E. Smith

出版	1942
URL	http://books.google.com.hk/books?id=frWqPgAACAAJ&hl=&source=gbs_api