✦ LIBER ✦
Relationships between the textural changes and the contents of calcium, magnesium ions, and non-freezing water in the alcohol-insoluble solids of snap bean pods during cooking processes
✍ Scribed by Chi-Yue Chang; Hsiu-Jiuan Liao; Tzong-Pei Wu
- Publisher
- Elsevier Science
- Year
- 1996
- Tongue
- English
- Weight
- 569 KB
- Volume
- 55
- Category
- Article
- ISSN
- 0308-8146
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