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dc.contributor.author Leith, Marsha en_US
dc.date.accessioned 2012-12-21T15:30:43Z
dc.date.available 2012-12-21T15:30:43Z
dc.date.issued 1978 en_US
dc.identifier ocm72787160 en_US
dc.identifier.uri http://hdl.handle.net/1993/14281
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.degree.discipline Foods and Nutrition en_US


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