Pohlman, Fred William.
概要
| 作品: | 1 作品在 0 項出版品 0 種語言 | |
|---|---|---|
書目資訊
Ultrasound uses for cookery, and to improve cooking, textural, sensory and shelf life stability properties of beef muscle.
by:
Pohlman, Fred William.; Kansas State University.
(書目-電子資源)