✦ LIBER ✦
Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition
✍ Scribed by Juliane Floury; Olivier Rouaud; Maëva Le Poullennec; Marie-Hélène Famelart
- Book ID
- 116726535
- Publisher
- Elsevier Science
- Year
- 2009
- Tongue
- English
- Weight
- 380 KB
- Volume
- 42
- Category
- Article
- ISSN
- 1096-1127
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