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| LEADER |
01001cam a2200277 7i4500 |
| 001 |
0000148344 |
| 005 |
20200705090000.0 |
| 008 |
200705t20202020enk# ### #00001eng## |
| 020 |
# |
# |
|a 9781138385405
|
| 040 |
# |
# |
|a UMT
|
| 090 |
0 |
0 |
|a RM 236
|b .P5 2020
|
| 245 |
0 |
0 |
|a Plant-based diets for succulence and sustainability
|c edited by Kathleen May Kevany.
|
| 264 |
# |
4 |
|c ♭2020.
|
| 264 |
# |
1 |
|a Abingdon, Oxon:
|b Routledge,
|c 2020.
|
| 300 |
# |
# |
|a xv, 239 pages;
|c 24 cm.
|
| 336 |
# |
# |
|a text
|2 rdacontent
|
| 337 |
# |
# |
|a unmediated
|2 rdamedia
|
| 338 |
# |
# |
|a volume
|2 rdacarrier
|
| 490 |
1 |
# |
|a Routledge studies in food, society, and the environment
|
| 504 |
# |
# |
|a Includes bibliographical references and index
|
| 590 |
# |
# |
|a Fakulti Teknologi Kejuruteraan Kelautan dan Infomatik
|
| 650 |
# |
0 |
|a Vegetarianism --
|x Health aspects
|
| 650 |
# |
0 |
|a Health promotion
|
| 700 |
1 |
# |
|a Kevany, Kathleen May
|
| 830 |
# |
0 |
|a Routledge studies in food, society, and the environment
|
| 999 |
|
|
|a 1100109075
|b Book
|c Open Shelf
|e KOLEKSI TERBUKA
|
