✦ LIBER ✦
An evaluation of edible red seaweed (Chondrus crispus) components and their modification during the cooking process
✍ Scribed by Pina, A.L.; Costa, A.R.; Lage-Yusty, M.A.; López-Hernández, J.
- Book ID
- 125474053
- Publisher
- Elsevier Science
- Year
- 2014
- Tongue
- English
- Weight
- 250 KB
- Volume
- 56
- Category
- Article
- ISSN
- 1096-1127
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