Dictionary of food ingredients hbk. 3rd ed

Dictionary of food ingredients hbk.

3rd ed

Notes on use

Note (General)：: Includes bibliographical references (p. 189-201)"A Chapman & Hall food science book."Originally published: New York : Chapman & Hall, 1996

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Material Type: 図書
ISBN: 0834212951
0834217295
Title: Dictionary of food ingredients
Volume: hbk.
Author/Editor: by Robert S. Igoe & Y.H. Hui
Edition: 3rd ed
Author Heading: Igoe, Robert S.
Hui, Y. H. (Yiu H.)
Publication, Distribution, etc.: Aspen Publishers
Publication Date: 1999
Publication Date (W3CDTF): 1999
Size: 24 cm
Place of Publication (Country Code): us
Text Language Code: en
Subject Heading: Food -- Composition -- Dictionaries
LCC: TX551.
Target Audience: 一般
Note (General): Includes bibliographical references (p. 189-201)
"A Chapman & Hall food science book."
Originally published: New York : Chapman & Hall, 1996
Related Material (URI): https://ci.nii.ac.jp/ncid/BA43437467#entity
https://lccn.loc.gov/95004648
Data Provider (Database): 国立情報学研究所 : CiNii Research
Original Data Provider (Database): CiNii Books
https://ci.nii.ac.jp/books
NCID: https://ci.nii.ac.jp/ncid/BA43437467 : BA43437467
LC Control Number: 95004648
https://lccn.loc.gov/95004648