Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/135956
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dc.contributor.authorHarvey ,Mark
dc.contributor.authorMcMeekin ,Andrew
dc.contributor.authorWarde ,Alan
dc.date.accessioned2018-08-09T08:28:18Z-
dc.date.available2018-08-09T08:28:18Z-
dc.date.issued2004
dc.identifier.isbn9780719068546
dc.identifier.urihttp://hdl.handle.net/123456789/135956-
dc.language.isoeng
dc.relation.urihttp://oapen.org/download?type=document&docid=341367
dc.rights.uriCC BY-NC-ND (姓名標示-非商業性-禁止改作)
dc.sourceDOAB
dc.subject.classificationChemical Technology
dc.subject.otherfood
dc.subject.othergastronomic
dc.subject.othernutrition
dc.titleQualities of food
dc.type電子教課書
dc.classification自然科學類
Theme:教科書-自然科學類

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