The Science of Thai Cuisine:Chemical Properties and Sensory Attributes
Shranjeno v:
| Glavni avtor: | |
|---|---|
| Format: | eKnjiga |
| Jezik: | angleščina |
| Izdano: |
Taylor & Francis,
2023.
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| Teme: | |
| Online dostop: | Access eBook |
| Oznake: |
Brez oznak, prvi označite!
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MARC
| LEADER | 00000nam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | 41308 | ||
| 005 | 20261004190608.0 | ||
| 008 | 261004s2023 o 000 eng | ||
| 020 | |a 9781003182924 | ||
| 100 | 1 | |a Rattanapanone, Valeeratana K. Sinsawasdi; Holger Y. Toschka; Nithiya |9 68677 | |
| 245 | 0 | 0 | |a The Science of Thai Cuisine:Chemical Properties and Sensory Attributes |
| 260 | |b Taylor & Francis, |c 2023. | ||
| 300 | |a 1 online resource | ||
| 650 | 4 | |a Science and Technology | |
| 538 | |a Mode of access: World Wide Web. | ||
| 856 | 4 | 0 | |u https://library.mist.ac.bd/ebooks/26579/go?src=vufind |z Access eBook |
| 942 | |c EBOOK | ||
| 999 | |c 41308 |d 41308 | ||