BOOK REVIEW

 

作者: M. A. RAO,  

 

期刊: Journal of Texture Studies  (WILEY Available online 1991)
卷期: Volume 22, issue 1  

页码: 105-105

 

ISSN:0022-4901

 

年代: 1991

 

DOI:10.1111/j.1745-4603.1991.tb00008.x

 

出版商: Blackwell Publishing Ltd

 

数据来源: WILEY

 

摘要:

BATTERS AND BREADINGS IN FOOD PROCESSING. American Association of Cereal Chemists, Inc., St. Paul, Minnesota.

 

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