You are not currently logged in.
Access your personal account or get JSTOR access through your library or other institution:
The Raw and the Cooked: A Study of the Effects of Cooking on Three Aboriginal Plant Foods from Southeast Queensland
No. 58 (Jun., 2004), pp. 45-46
Published by: Taylor & Francis, Ltd.
Stable URL: http://www.jstor.org/stable/40287741
Page Count: 2