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Conference Paper: Becoming an everyday food: changing technology and value of modern Chinese soy sauce 1750-1950
Title | Becoming an everyday food: changing technology and value of modern Chinese soy sauce 1750-1950 |
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Authors | |
Issue Date | 2018 |
Citation | The 6th Annual International Symposium on Quantitative History, Yantai, Shandong, China, 14-15 July 2018 How to Cite? |
Description | Keynote Speeches |
Persistent Identifier | http://hdl.handle.net/10722/267304 |
DC Field | Value | Language |
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dc.contributor.author | Leung, AKC | - |
dc.date.accessioned | 2019-02-18T04:27:00Z | - |
dc.date.available | 2019-02-18T04:27:00Z | - |
dc.date.issued | 2018 | - |
dc.identifier.citation | The 6th Annual International Symposium on Quantitative History, Yantai, Shandong, China, 14-15 July 2018 | - |
dc.identifier.uri | http://hdl.handle.net/10722/267304 | - |
dc.description | Keynote Speeches | - |
dc.language | eng | - |
dc.relation.ispartof | The Annual International Symposium on Quantitative History = 量化历史研究国际年会 | - |
dc.title | Becoming an everyday food: changing technology and value of modern Chinese soy sauce 1750-1950 | - |
dc.type | Conference_Paper | - |
dc.identifier.email | Leung, AKC: kcleung7@hku.hk | - |
dc.identifier.authority | Leung, AKC=rp01441 | - |
dc.identifier.hkuros | 289246 | - |
dc.publisher.place | Yantai, China | - |