Please use this identifier to cite or link to this item:
192.168.6.56/handle/123456789/6306Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ames, Jennifer M. | - |
| dc.date.accessioned | 2018-10-02T14:34:22Z | - |
| dc.date.available | 2018-10-02T14:34:22Z | - |
| dc.date.issued | 2001 | - |
| dc.identifier.isbn | 0-8412-3705-0 | - |
| dc.identifier.uri | http://10.6.20.12:80/handle/123456789/6306 | - |
| dc.language.iso | en | en_US |
| dc.publisher | American Chemical Society | en_US |
| dc.subject | Coloring matter in food—Congresses | en_US |
| dc.title | Chemistry and Physiology of Selected Food Colorants | en_US |
| dc.type | Book | en_US |
| Appears in Collections: | Chemistry | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Jennifer M. Ames_2001.pdf | 19.2 MB | Adobe PDF | View/Open |
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