Subedi, Ujjwol.
概要
| 作品: | 1 作品在 0 項出版品 0 種語言 | |
|---|---|---|
書目資訊
Fermenting Kale Vegetable (Brassica oleracea Var Sabella) Improves Its Properties as a Functional Food.
by:
Subedi, Ujjwol.; University of Maryland, College Park., Food Science.
(書目-電子資源)