登入選單

返回Google圖書搜尋

Thermal and Optical Sensing Techniques for Use in Objective Detection of Curd Cutting Time in Cheesemaking

Eugene Mulholland

出版	University College Dublin, 1996
URL	http://books.google.com.hk/books?id=meQhSQAACAAJ&hl=&source=gbs_api