Adrah, Kelvin,
概要
| 作品: | 1 作品在 0 項出版品 0 種語言 | |
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書目資訊
Using Oleogel as a Frying Medium and Sweet Potato Starch-Based Edible Coating to Reduce Fat Uptake and Improve Quality of Fried Chicken Breast /
by:
Adrah, Kelvin,; North Carolina Agricultural and Technical State University., Food and Nutritional Sciences.
(書目-電子資源)