Zhong, Haoyuan.
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
Effect of lipid source on the physical and sensory quality of baked products.
by:
Zhong, Haoyuan.; Utah State University., Nutrition and Food Science.
(書目-語言資料,印刷品)