✦ LIBER ✦
Caking characteristics and sensory attributes of ramen soup powder evaluated using a low-resolution proton NMR technique
✍ Scribed by Chan-Ick Cheigh; Hye-Won Wee; Myong-Soo Chung
- Book ID
- 116489140
- Publisher
- Elsevier Science
- Year
- 2011
- Tongue
- English
- Weight
- 342 KB
- Volume
- 44
- Category
- Article
- ISSN
- 0963-9969
No coin nor oath required. For personal study only.