Dangos 1 - 1 canlyniadau o 1 ar gyfer chwilio 'Sagun, G. G.', amser ymholiad: 0.01e Mireinio'r Canlyniadau
  1. 1

    The effect of temperature, cooking time, and salt concentration on the thiocyanate content of cabbage (Brassica capitata L.). gan Sagun, G. G.

    Erthygl

    The effect of temperature, cooking time, and salt concentration on the thiocyanate content of cabbage (Brassica capitata L.).

Offerynnau Chwilio: