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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