Please use this identifier to cite or link to this item:
192.168.6.56/handle/123456789/70359Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.editor | N. Coupland, John | - |
| dc.date.accessioned | 2019-05-31T07:09:30Z | - |
| dc.date.available | 2019-05-31T07:09:30Z | - |
| dc.date.issued | 2013 | - |
| dc.identifier.isbn | 978-1-4939-0760-1 | - |
| dc.identifier.uri | http://10.6.20.12:80/handle/123456789/70359 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Springer Science+Business Media New York | en_US |
| dc.subject | Physical Chemistry of Food | en_US |
| dc.title | An Introduction to the Physical Chemistry of Food | en_US |
| dc.type | Book | en_US |
| Appears in Collections: | Biology | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2014_Book_AnIntroductionToThePhysicalChe.pdf | 13.65 MB | Adobe PDF | View/Open |
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