Please use this identifier to cite or link to this item: http://113.161.190.196:8080/thuvienso/handle/123456789/535
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dc.contributor.authorPokorny, Janvi
dc.contributor.authorYanishlieva, Nedyalkavi
dc.contributor.authorGordon, Michaelvi
dc.date.accessioned2015-02-04T03:32:19Z-
dc.date.available2015-02-04T03:32:19Z-
dc.date.issued2001vi
dc.identifier.isbn1 85573 463 Xvi
dc.identifier.isbn0-8493-1222-1vi
dc.identifier.urihttp://10.0.16.20:8080/dspace/handle/DLU123456789/25321vi
dc.identifier.urihttp://192.168.1.40:8080/thuvienso/handle/123456789/535-
dc.description.abstractThis book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book.vi
dc.language.isoenvi
dc.publisherWoodhead Publishingvi
dc.subjectHóa họcvi
dc.titleAntioxidants in foodvi
dc.typeBookvi
Appears in Collections:Sách, Giáo trình điện tử - Tiếng Anh

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