Please use this identifier to cite or link to this item:
192.168.6.56/handle/123456789/5190Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.editor | Shahidi, Fereidoon | - |
| dc.date.accessioned | 2018-09-28T08:10:32Z | - |
| dc.date.available | 2018-09-28T08:10:32Z | - |
| dc.date.issued | 1999 | - |
| dc.identifier.isbn | 978-1-4615-4783-9 | - |
| dc.identifier.uri | http://10.6.20.12:80/handle/123456789/5190 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Springer | en_US |
| dc.subject | Food Chemistry | en_US |
| dc.title | Flavor Chemistry of Ethnic Foods | en_US |
| dc.type | Book | en_US |
| Appears in Collections: | Chemistry | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Fereidoon Shahidi_1999.pdf | 8.25 MB | Adobe PDF | View/Open |
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