Please use this identifier to cite or link to this item:
192.168.6.56/handle/123456789/42679Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.editor | Gaman, P. M. | - |
| dc.contributor.editor | Sherrington, K. B. | - |
| dc.date.accessioned | 2019-02-12T06:39:59Z | - |
| dc.date.available | 2019-02-12T06:39:59Z | - |
| dc.date.issued | 1981 | - |
| dc.identifier.isbn | 0-08-025895-6 | - |
| dc.identifier.isbn | 0-08-025896-4 | en_US |
| dc.identifier.uri | http://10.6.20.12:80/handle/123456789/42679 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Pergamon Press pic | en_US |
| dc.subject | Food Composition | en_US |
| dc.title | The Science of Food | en_US |
| dc.type | Animation | en_US |
| Appears in Collections: | Medicine | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| P. M. Gaman.pdf | 5.28 MB | Adobe PDF | View/Open |
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