Characteristics of bread and buns made with lard and vegetable oils of different iodine values.
1992
Kamel B.S.
AGROVOC关键词
书目信息
页码
v.794-796(8)
其它主题
Aptitud para la conservacion; Productos de panaderia; Aptitude a la conservation; Aptitude boulangere; Caracteristicas de la coccion
语言
英语
注释
references. AVAILABILITY: US (DNAL 307.8 J82).
类型
Journal Article; Journal Part
来源
Journal-of-the-American-Oil-Chemists'-Society (USA). (Aug 1992). v. 69(8) p. 794-796.
团体作者
Versuchsstation schweizerischer Brauereien, Zurich (Switzerland).
2012-11-15
AGRIS AP