4.2: Demonstration – Factors affecting diffusion rate

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来自 香港科技大学 的课程
The Science of Gastronomy
176 评分
香港科技大学
176 评分

与讲师见面

  • King L. Chow
    King L. Chow
    Professor
    Division of Life Science
  • Lam Lung Yeung
    Lam Lung Yeung
    Associate Professor
    Department of Chemistry