29
/fr/
fr
AIzaSyAYiBZKx7MnpbEhh9jyipgxe19OcubqV5w
April 1, 2024
88626
30594
2
Créer
Public Timelines
Bibliothèque
FAQ
For education
Cabinet
For educational institutions
For teachers
For students/pupils
Análisis de alimentos (1 janv. 2014 – 1 janv. 2014)
Description:
Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates
Ajouté au bande de temps:
29 nov. 2017
0
0
496
prueba
Date:
1 janv. 2014
1 janv. 2014
~ 0 min