Please use this identifier to cite or link to this item: http://pqp.ou.ac.lk/handle/94ouslpqp/12371
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DC FieldValueLanguage
dc.creatornatural sciencesen_US
dc.date.accessioned2023-07-21T12:32:25Z-
dc.date.available2023-07-21T12:32:25Z-
dc.date.issued2022en_US
dc.identifier.urihttp://pqp.ou.ac.lk/handle/94ouslpqp/12371-
dc.formatPDFen_US
dc.language.isoenen_US
dc.publisherThe Open University of Sri Lankaen_US
dc.subjectCYD3612en_US
dc.subjectIntroduction to food science and constituents of fooden_US
dc.titleDiploma in Food Scienceen_US
dc.typeLevel 3en_US
dc.description.typepast question paperen_US
dc.date.exam2020/21en_US
dc.description.noteFinal Examination (Semester 01 & 02)en_US
Appears in Collections:Natural Sciences Collection

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