Please use this identifier to cite or link to this item:
192.168.6.56/handle/123456789/5195Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Lee, Frank A. | - |
| dc.date.accessioned | 2018-09-28T08:33:31Z | - |
| dc.date.available | 2018-09-28T08:33:31Z | - |
| dc.date.issued | 1983 | - |
| dc.identifier.isbn | 978-94-011-7376-6 | - |
| dc.identifier.uri | http://10.6.20.12:80/handle/123456789/5195 | - |
| dc.language.iso | en | en_US |
| dc.publisher | The AVI Publishing Company | en_US |
| dc.subject | Food-Composition | en_US |
| dc.subject | Food Chemistry | en_US |
| dc.title | Basic Food Chemistry | en_US |
| dc.type | Book | en_US |
| Appears in Collections: | Chemistry | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Frank A. Lee_1983.pdf | 18.91 MB | Adobe PDF | View/Open |
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