其他書名 | Chapter 16. Gas Chromatographic-Olfactometric Characterization of Key Aroma Compounds in Fresh and Frozen Lamb Meat using New Extraction Methods |
出版 | Elsevier Inc. Chapters, 2013-07-29 |
主題 | Science / Life Sciences / General |
ISBN | 01280670479780128067048 |
URL | http://books.google.com.hk/books?id=qDR1DAAAQBAJ&hl=&source=gbs_api |
EBook | SAMPLE |