Tipsrisukond, Narin.
概要
| 作品: | 1 作品在 0 項出版品 0 種語言 | |
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書目資訊
Impact of lipid degradation processes, and supercritical carbon dioxide extraction on flavor characteristics of lard.
by:
Tipsrisukond, Narin.; University of Missouri - Columbia.
(書目-電子資源)