Show simple item record Leith, Marsha en_US 2012-12-21T15:30:43Z 2012-12-21T15:30:43Z 1978 en_US
dc.identifier ocm72787160 en_US
dc.description.abstract en_US
dc.format.extent ix, 108 leaves : en_US
dc.language en en_US
dc.rights en_US
dc.rights info:eu-repo/semantics/openAccess
dc.title The effects of preparation form and cooking time on the thiocyanate ion content in cabbage en_US
dc.type info:eu-repo/semantics/masterThesis
dc.type master thesis en_US Foods and Nutrition en_US

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