✦ LIBER ✦
Comparison of Water Gel Desserts from Fish Skin and Pork Gelatins Using Instrumental Measurements
✍ Scribed by Peng Zhou; Joe M. Regenstein
- Book ID
- 111405145
- Publisher
- Institute of Food Technologists
- Year
- 2007
- Tongue
- English
- Weight
- 218 KB
- Volume
- 72
- Category
- Article
- ISSN
- 0022-1147
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