Shanghai science and technology innovation center index report 2016
Shanghai science and technology innovation center index project group2017 年出版118 页ISBN：7548612995
CULINOLOGY THE INTERSECTION OF CULINARY ART AND FOOD SCIENCE
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LECTURE NOTES IN MATHEMATICS 1189: FINE TOPOLOGY METHODS IN REAL ANALYSIS AND POTENTIAL THEORY
1986 年出版472 页ISBN：354016474X;038716474X
METHODS IN ENZYMOLOGY VOLUME XL HORMONE ACTION PART E NUCLEAR STRUCTURE AND FUNCTION
BERT W.OMALLEY AND JOEL G.HARDMAN1975 年出版404 页ISBN：012181940X
The Science of Hardness Testing and Its Research Applications
J.H.Westbrook H.Conrad2222 年出版520 页ISBN：
Magnetic resonance in food science: form molecules to man
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METHODS IN ENZYMOLOGY VOLUME 485：CONSTITUTIVE ACTIVITY IN RECEPTORS AND OTHER PROTEINS PART B
P.MICHAEL CONN2010 年出版652 页ISBN：9780123812964
Evaluation and optimization of laboratory methods and analytical procedures:a survey of statistical
Massart;Desiré L.;Dijkstra;Auke; Kaufman;Leonard.1978 年出版596 页ISBN：0444417435
ELASTIC-PLASTIC FRACTURE TEST METHODS:THE USER'S EXPERIENCE SECOND VOLUME STP 1114
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