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| LEADER |
01014cam a2200265 7i4500 |
| 001 |
0000076299 |
| 005 |
20230316090000.0 |
| 020 |
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|a 9781003182924 (electronic book)
|
| 090 |
0 |
0 |
|a TX546
|b .S56 2023
|
| 100 |
1 |
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|a Sinsawasdi, Valeeratana K.,
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| 245 |
1 |
4 |
|a The science of Thai cuisine :
|b chemical properties and sensory attributes
|c Valeeratana K. Sinsawasdi, Nithiya Rattanapanone, and Holger Y. Toschka.
|
| 250 |
|
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|a First edition.
|
| 264 |
|
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|a Boca Raton:
|b CRC Press/Taylor & Francis Group,
|c 2023.
|
| 300 |
|
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|a 1 online resource (xi, 260 pages):
|b text file, PDF.
|
| 336 |
|
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|a text
|2 rdacontent
|
| 337 |
|
|
|a computer
|2 rdamedia
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| 338 |
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|a online resource
|2 rdacarrier
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| 650 |
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0 |
|a Food --
|x Sensory evaluation
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| 650 |
|
0 |
|a Cooking, Thai
|
| 650 |
|
0 |
|a Food habits --
|z Thailand
|
| 655 |
|
0 |
|a Electronic books
|
| 700 |
1 |
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|a Rattanapanone, Nithiya
|
| 700 |
1 |
|
|a Toschka, Holger Y.
|
| 856 |
4 |
2 |
|u http://library.unisel.edu.my/web/guest/mylibrary
|
| 999 |
|
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|a EBO0019347
|b EBOOK
|c EBOOK
|e Electronic resources
|
