COLOUR IN FOOD: IMPROVING QUALITY

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Bibliographic Details
Main Author:	MACDOUGALL,DOUGLAS B.
Format:	TEXT
Published:	CRC PRESS
Subjects:	COLOUR IN FOOD
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id	umblib-7203
record_format	oai_dc
spelling	umblib-72032016-08-08 00:00:00Perpustakaan UMB YogyakartaCOLOUR IN FOOD: IMPROVING QUALITYMACDOUGALL,DOUGLAS B.COLOUR IN FOODCRC PRESSTEXT641.8/Mac/CISBN:0-8493-1542-5
institution	Universitas Mercu Buana Yogyakarta
collection	Perpustakaan Yogyakarta
topic	COLOUR IN FOOD
spellingShingle	COLOUR IN FOOD MACDOUGALL,DOUGLAS B. COLOUR IN FOOD: IMPROVING QUALITY
description
format	TEXT
author	MACDOUGALL,DOUGLAS B.
author_facet	MACDOUGALL,DOUGLAS B.
author_sort	MACDOUGALL,DOUGLAS B.
title	COLOUR IN FOOD: IMPROVING QUALITY
title_short	COLOUR IN FOOD: IMPROVING QUALITY
title_full	COLOUR IN FOOD: IMPROVING QUALITY
title_fullStr	COLOUR IN FOOD: IMPROVING QUALITY
title_full_unstemmed	COLOUR IN FOOD: IMPROVING QUALITY
title_sort	colour in food: improving quality
publisher	CRC PRESS
publishDate
callnumber-raw	641.8/Mac/C
callnumber-search	641.8/Mac/C
isbn	ISBN:0-8493-1542-5
_version_	1742490698490314752

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