The lecithin content of butter and its possible relationship to the fishy flavor
1919
Supplee, G. C. (George Cornell)
AGROVOC关键词
书目信息
出版者 Cornell University | Ithaca, N.Y. : Cornell University, 1919
出版者
Cornell University
其它主题
Flavor and odor
语言
英语
注释
George Cornell Supplee.
Includes bibliographical references (pages 150-151).
类型
Monograph; Book; Text; Report; Bibliography; Book; Monograph
2024-02-27
2025-07-20
MODS