Publication:
Studies in food chemistry

dc.contributor.author Kapur, Narinder Singh en_US
dc.date.accessioned 2022-03-16T17:11:17Z
dc.date.available 2022-03-16T17:11:17Z
dc.date.issued 1954 en_US
dc.identifier.uri http://hdl.handle.net/1959.4/58264
dc.language English
dc.language.iso EN en_US
dc.publisher UNSW, Sydney en_US
dc.rights CC BY-NC-ND 3.0 en_US
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/3.0/au/ en_US
dc.source Thesis Digitisation Program en_US
dc.subject.other Coloring matter in food en_US
dc.subject.other Food composition en_US
dc.title Studies in food chemistry en_US
dc.type Thesis en_US
dcterms.accessRights open access
dcterms.rightsHolder Kapur, Narinder Singh
dspace.entity.type Publication en_US
unsw.accessRights.uri https://purl.org/coar/access_right/c_abf2
unsw.identifier.doi https://doi.org/10.26190/unsworks/6009
unsw.relation.faculty Science
unsw.relation.originalPublicationAffiliation Kapur, Narinder Singh, Chemistry, Faculty of Science, UNSW en_US
unsw.relation.school School of Chemistry *
unsw.thesis.degreetype Masters Thesis en_US
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