Please use this identifier to cite or link to this item:
192.168.6.56/handle/123456789/75757Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.editor | Yong Lee, Chang | - |
| dc.date.accessioned | 2019-07-10T06:30:43Z | - |
| dc.date.available | 2019-07-10T06:30:43Z | - |
| dc.date.issued | 2018 | - |
| dc.identifier.isbn | 978-3-319-63605-4 | - |
| dc.identifier.uri | http://10.6.20.12:80/handle/123456789/75757 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Springer International Publishing AG | en_US |
| dc.subject | Food Chemistry | en_US |
| dc.title | Principles of Food Chemistry | en_US |
| dc.type | Book | en_US |
| Appears in Collections: | Chemistry | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2018_Book_PrinciplesOfFoodChemistry.pdf | 22.72 MB | Adobe PDF | View/Open |
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