http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
ico-chemical and organoleptic properties of frozen dough incorporated with rubber seeds (hevea brasiliensis) flour with the different storage temperature
Fakulti of Bioresources and Food Industry
xi, 64 leaves .illustration (some color) 30cm