gingerly 发表于 2025-3-21 18:49:14

书目名称Food Texturology: Measurement and Perception of Food Textural Properties影响因子(影响力)<br>        http://impactfactor.cn/if/?ISSN=BK0345100<br><br>        <br><br>书目名称Food Texturology: Measurement and Perception of Food Textural Properties影响因子(影响力)学科排名<br>        http://impactfactor.cn/ifr/?ISSN=BK0345100<br><br>        <br><br>书目名称Food Texturology: Measurement and Perception of Food Textural Properties网络公开度<br>        http://impactfactor.cn/at/?ISSN=BK0345100<br><br>        <br><br>书目名称Food Texturology: Measurement and Perception of Food Textural Properties网络公开度学科排名<br>        http://impactfactor.cn/atr/?ISSN=BK0345100<br><br>        <br><br>书目名称Food Texturology: Measurement and Perception of Food Textural Properties被引频次<br>        http://impactfactor.cn/tc/?ISSN=BK0345100<br><br>        <br><br>书目名称Food Texturology: Measurement and Perception of Food Textural Properties被引频次学科排名<br>        http://impactfactor.cn/tcr/?ISSN=BK0345100<br><br>        <br><br>书目名称Food Texturology: Measurement and Perception of Food Textural Properties年度引用<br>        http://impactfactor.cn/ii/?ISSN=BK0345100<br><br>        <br><br>书目名称Food Texturology: Measurement and Perception of Food Textural Properties年度引用学科排名<br>        http://impactfactor.cn/iir/?ISSN=BK0345100<br><br>        <br><br>书目名称Food Texturology: Measurement and Perception of Food Textural Properties读者反馈<br>        http://impactfactor.cn/5y/?ISSN=BK0345100<br><br>        <br><br>书目名称Food Texturology: Measurement and Perception of Food Textural Properties读者反馈学科排名<br>        http://impactfactor.cn/5yr/?ISSN=BK0345100<br><br>        <br><br>

expdient 发表于 2025-3-21 22:28:23

第145100主题贴--第2楼 (沙发)

DENT 发表于 2025-3-22 03:22:36

板凳

contradict 发表于 2025-3-22 05:02:38

第4楼

Magisterial 发表于 2025-3-22 11:57:20

5楼

愚笨 发表于 2025-3-22 15:39:34

6楼

愚笨 发表于 2025-3-22 18:27:16

7楼

称赞 发表于 2025-3-23 00:34:05

8楼

Chivalrous 发表于 2025-3-23 01:56:39

9楼

抗生素 发表于 2025-3-23 08:34:14

10楼
页: [1] 2 3 4 5
查看完整版本: Titlebook: Food Texturology: Measurement and Perception of Food Textural Properties; Andrew Rosenthal,Jianshe Chen Textbook 2024Latest edition The Ed