登入選單

返回Google圖書搜尋

Thiamine Retention in Yeast Bread and Rolls Baked to Different Degrees of Brownness

Mary Veronica Zaehringer

出版	Cornell Univ., 1948
URL	http://books.google.com.hk/books?id=vDtCAAAAYAAJ&hl=&source=gbs_api