๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Comparative study of flavor, texture, and sensory in cream cheese and cholesterol-removed cream cheese

โœ Scribed by Seon-Suk Jeon; Seung-Joo Lee; Palanivel Ganesan; Hae-Soo Kwak


Book ID
106266961
Publisher
The Korean Society of Food Science and Technology
Year
2012
Tongue
English
Weight
163 KB
Volume
21
Category
Article
ISSN
1226-7708

No coin nor oath required. For personal study only.


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