THE EFFECT OF THE CRUST ON THE STALING OF BREAD

被引：0
|
作者：
BECHTEL, WG
MEISNER, DF
BRADLEY, WB
机构：
来源：
CEREAL CHEMISTRY | 1953年 / 30卷 / 02期
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D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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页码：160 / 168
页数：9
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