Please use this identifier to cite or link to this item:
192.168.6.56/handle/123456789/11926Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.editor | Wrolstad, Ronald E. | - |
| dc.date.accessioned | 2018-10-18T08:39:45Z | - |
| dc.date.available | 2018-10-18T08:39:45Z | - |
| dc.date.issued | 2005 | - |
| dc.identifier.isbn | 0-471-66378-6 | - |
| dc.identifier.uri | http://10.6.20.12:80/handle/123456789/11926 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Wiley Intercience | en_US |
| dc.subject | Food analytical | en_US |
| dc.title | Handbook of Food Analytical Chemstry Pigments, Colorants, Flavors, Texture, and Bioactive Food Component | en_US |
| dc.type | Book | en_US |
| Appears in Collections: | Medicine | |
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