✦ LIBER ✦
Study of structure and flavour release relationships in low moisture bakery products by means of the acoustic–mechanical combined technique and the electronic nose
✍ Scribed by Laura Piazza; Jiabril Gigli; Simona Benedetti
- Book ID
- 113697922
- Publisher
- Elsevier Science
- Year
- 2008
- Tongue
- English
- Weight
- 497 KB
- Volume
- 48
- Category
- Article
- ISSN
- 0733-5210
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