Titlebook: Handbook of Sweeteners; S. Marie,J. R. Piggott Book 1991 Springer Science+Business Media Dordrecht 1991 development.food.material.material

寬度

Book 1991terial. For the purposes of this book, a sweetener is assumed to be any substance whose primary effect is to sweeten a food or beverage to be consumed, thus including both the nutritive and non-nutritive varieties, from the ubiquitous sucrose to the lesser known, newer developments in alternative sw

Intractable

嚴(yán)重傷害

choroid

宴會(huì)

L. O’Brien Nabors,R. C. Gelardiimal and human research are discussed by noted experts in their field...A Practical Guide to Frozen Section Technique will be of great value to pathologists, pathology residents in training and also experimenta978-1-4939-4094-3978-1-4419-1234-3